T'S BENEDICTINE TEA SANDWICHES
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Family Tested & Approved
FOR THE SPREAD
cream cheese, softened
cucumber juice (1 medium small fresh cucumber)
sweet onion juice (1 small onion)
green food color gel (optional)
FOR SANDWICH ASSEMBLY
bread slices, crusts removed (white bread is traditional, but use what you like)
crisp cooked bacon slices
quick pickled cucumber slices (optional, see *note)
Peel cucumber; grate over a bowl, using a micro plane or fine grater.
Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
Measure 3 tablespoons cucumber juice into another small bowl. Discard remaining juice and pulp.
Repeat process with onion for 1 tablespoon juice to add to cucumber juice.
To combined juices, add 1/2 teaspoon salt, 1/4 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
In a small mixing bowl, use a fork to mash cream cheese well.
Gradually add juice, mixing and mashing with fork until well incorporated and smooth.
Cover and refrigerate (for up to one week) before serving.
To assemble sandwiches, cut each piece of crustless bread into 4 equal squares or 3 equal rectangles using a serrated knife.
Spread benedictine on each piece of bread.
Place 1/2 strip of bacon on half of the rectangles, or place 1/3 strip of bacon on 1/2 of the squares; place pickled cucumber slices on bacon, if using.
Place remaining pieces, benedictine side down, on pieces with bacon.
Cover and refrigerate until served. Serve cold or room temperature.
*Note: Link for quick pickles
About this Recipe
#beat the heat
#converts to vegetarian
#cool as a cucumber
Last Updated: Sun, Nov 27, 2016