Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (60 ml) mayonnaise (Duke's is preferred)
  • 1/4 cup (60 ml) cucumber, peeled, seeded, and finely grated
  • 2 tablespoons (30 ml) onion, finely grated
  • 1 tablespoon (15 ml) fresh parsley, finely chopped
  • 1 teaspoon (5 ml) fresh dill, finely chopped
  • 1/2 teaspoon (2.5 ml) lemon juice
  • 1/4 teaspoon (1.25 ml) hot sauce (like Tabasco)
  • Salt and freshly ground black pepper to taste
  • 1 loaf (approx. 14-16 slices) white bread, crusts removed
  • 1 cucumber, thinly sliced (English cucumber is ideal)
  • Fresh dill sprigs, for garnish (optional)

Instructions:

  1. In a mixing bowl, combine the softened cream cheese and mayonnaise.
  2. Add the grated cucumber, grated onion, chopped parsley, chopped dill, lemon juice, and hot sauce.
  3. Season with salt and pepper to taste.
  4. Mix well until thoroughly combined and smooth.
  5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Lay out the bread slices on a clean work surface.
  7. Spread a generous layer of the Benedictine spread on one side of each slice.
  8. Arrange thin slices of cucumber evenly over the spread on half of the bread slices.
  9. Top with the remaining bread slices, spread-side down.
  10. Using a sharp knife, carefully cut off the crusts from each sandwich.
  11. Cut each sandwich into quarters (triangles or rectangles, your choice).
  12. Garnish with a small sprig of fresh dill, if desired.
  13. Arrange the sandwiches on a platter and serve immediately, or keep refrigerated until ready to serve.