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Recipe of the Month Sandwiches - St. Patty’s Benedictine Finger Sandwiches

  • 1 large cucumber
  • 2 (8-ounce) packages cream cheese, softened at room temperature
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 10 to 12 drops green food coloring
  • 1/4 cup finely chopped onion
  • 6 to 8 slices fresh bread, preferably white sandwich bread

Peel cucumber, cut into quarters, and scoop out seeds with a teaspoon. Coarsely grate cucumber with a grater (do not use a food processor). Drain grated cucumber on a paper towel.
At high speed with an electric mixer, combine cream cheese, mayonnaise, lemon juice, cayenne pepper, and food coloring. Use a little additional mayonnaise if you want the mixture to be creamier. Add extra food coloring if you want it to be greener in color.
With a spatula, fold in by hand the grated cucumber and chopped onion into the cream cheese mixture; mix until well blended. Chill the mixture overnight.
Trim crusts off the bread and cut into quarters or use cookie cutters to create your favorite design.
Spread 1 heaping teaspoon of cucumber mixture on each quarter slice of bread. Serve open-faced or top with another bread slice.
Yield: 2 cups of Benedictine mixture, which makes approximately 24 to 30 finger sandwiches.
Submitted By: Dick Meschendorf
Midsouth Farmers Co-op
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