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Benedictine Sandwiches

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Servings: 25



  • 1 drop green food coloring
  • dash (recommend: Paula Deen's Hot Sauce) hot sauce
  • 1/2 teaspoon salt
  • 1 (8 oz) package softened cream cheese
  • 1 small quartered onion
  • 1 medium cucumber
  • mayonnaise
  • thin-sliced white bread
  • or watercress fresh parsley


Peel cucumber and slice in half lengthwise; remove seeds with a small spoon. Place cucumber in a food processor and pulse about five times, until cucumber is minced. Do not drain. Place cucumber and liquid into a small glass mixing bowl. Place onion in the food processor, pulsing until it is finely chopped. Add onion and liquid to cucumber. Add cream cheese and stir well with a spatula. Add salt, hot sauce, and food coloring. With a round cooking or biscuit cutter, cut rounds out of bread slices. Spread a small amount of mayonnaise on bread rounds. Spread cheese mixture on half the rounds and top with another round. Garnish with a sprig of parsley or watercress.