Ts Benedictine Tea Sandwiches Food

T'S BENEDICTINE TEA SANDWICHES

Steps:

• 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 1/4 to 1/3 teaspoon salt, 1/2 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 (or you may use a mixer.)
• Gradually add juice, mixing and mashing with fork (or mixer)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 https://www.justapinch.com/recipes/side/vegetable/moms-quick-pickles.html?p=1

BENEDICTINE TEA SANDWICHES

Steps:

• Place grated cucumber in colander and sprinkle with salt. Toss to coat and let stand for 20 minutes. Drain and press out as much moisture as possible. Pat with paper towels to remove any remaining moisture.
• With paddle attachment on stand mixer, beat mayo, cream cheese, onion*, dill & garlic until creamy.
• Add drained cucumber and mix well. Salt to taste if needed.
• Spread mixture on white sandwich bread. Slice off crusts. Cut sandwiches into driangles or diamonds or seal with a sandwich press** if desired (see note below).
• *Walla Walla, Vidalia, or Mayan onions work best - must be sweet onions so they don't overpower the delicate balance of the other ingredients.
• **If using a sandwich press, cut bread first, place filling in, then press to seal (this keeps the edges clean so they will seal better).
• If not serving immediately, refrigerate, covered.

BENEDICTINE TEA SANDWICHES

Steps:

• In a medium bowl and using an electric mixer at high speed, beat together the cream cheese, mascarpone, mayonnaise, parsley, and garlic salt. Mix until smooth and creamy, about 2 minutes. Using a 3-inch horseshoe-shaped cutter, cut bread. Spread about 2 tablespoons cream cheese mixture onto each horseshoe-shaped slice. Top each with another piece of bread, and set aside. Using a vegetable peeler, thinly slice cucumber, being careful not to include seeds. Wrap one thin slice of cucumber around the center of each horseshoe-shaped sandwich. Serve immediately.

BENEDICTINE

Steps:

• Grate the cucumber on the large holes of a box grater. Allow to drain in a layer of cheesecloth in a mesh strainer fitted over a bowl. Squeeze to remove excess liquid.
• Meanwhile, combine the cream cheese and mayonnaise in a large bowl and mix with a rubber spatula until smooth. Add the cucumber and onion and mix until combined. Season with salt and pepper. Cover and refrigerate for 1 hour.

BENEDICTINE SANDWICHES

Steps:

• Peel the cucumber, and remove the seeds.
• Place in a food processor and pulse about 5-6 times until minced. (I use my Pampered Chef handy chopper, chopping a few pieces at a time - about 15 chops).
• Transfer cucumber to a small mixing bowl.
• Chop onion in chopper or food processor, until finely minced. Add to cucumber.
• Add cream cheese, salt, food coloring and Tabasco, combining well.
• With a biscuit cutter, cut rounds out of bread slices.
• Spread a small amount of mayonnaise on bread rounds. Top with cucumber mixture, spreading to edges. Top with additional bread round.
• Garnish with parsley or other herbs as desired.