Benedictine Tea Sandwiches
Prep time
Total time
Recipe type: Appetizer
Serves: 16 sandwiches
  • 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
  1. Grate 1 cucumber with a box grater. Place in a sieve over a bowl and let drain. Squeeze out excess moisture.
  2. 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.
  3. Refrigerate, covered, until needed.
  4. 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.
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