Planning a KY Derby party? These Benedictine Tea Sandwiches are a classic Kentucky appetizer that are perfect to celebrate the run for the roses!
Does it get any cuter than these Benedictine Tea Sandwiches?! There’s something about this whole set up that makes me feel like we’re about to sit down for tea and cake with the Queen, which I’m so not mad about. Instead of going to Buckingham Palace to hobnob with the Royals (bummer), today we’re preparing for the greatest two minutes in sports, The Kentucky Derby!
Derby season is in full swing here in Kentucky now that the big race is only 21 days away! While we may make a whole month of it, we’re definitely not the only ones who celebrate that day. I didn’t even realize until recently that people host parties all around the country. If you’re wondering what sort of southern treats to serve at your Derby party, I’m here to help. This recipe for Benedictine Tea Sandwiches is one of the four recipes that I made for the April issue of Today’s Woman Magazine. There’s nothing more quintessentially Kentucky than Benedictine. If you’ve never had Benedictine, it’s a spread primarily made with cucumbers and cream cheese. Benedictine was invented near the beginning of the 20th century by Jennie Carter Benedict, a caterer, restaurateur and cookbook author here in Louisville, Kentucky. Apparently, it’s not seen much outside of Kentucky, which was totally news to me. I guess it’s one of those regional things that you see your whole life and assume that everyone else eats it too. Anyway, if you love cucumber, bacon, and cream cheese, you’re going to be obsessed with this spread. I served it up on pumpernickel toast points, but you can definitely use white bread or whatever bread you like. Now, grab a Mint Julep and get to planning that epic Derby party!
Check out my Mint Ice Cream with Bourbon Magic Shell for your Derby party!
- 2 large cucumbers, 1 peeled and seeded, 1 peeled and thinly sliced
- 2 green onions, white and green parts, roughly chopped
- 2 8 ounce packages cream cheese, at room temperature
- 2-3 tablespoons mayonnaise
- 4-6 large spinach leaves, stems removed, roughly chopped
- Salt, to taste
- 8 slices of pumpernickel bread
- 8 strips of bacon, cooked
- Grate 1 cucumber with a box grater. Place in a sieve over a bowl and let drain. Squeeze out excess moisture.
- Place green onions in a food processor. Process until finely chopped. Add cucumber and spinach. Process again. Add cream cheese, mayonnaise, and salt. Process until smooth.
- Refrigerate, covered, until needed.
- To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Break the strips of bacon in half and top each sandwich with 4 halves. Layer the cucumber slices over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve immediately.