Ingredients:

  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (120ml) mayonnaise (full-fat for best flavor)
  • 1/4 cup (60ml) grated cucumber, squeezed dry
  • 2 tablespoons (30ml) finely chopped onion
  • 1 tablespoon (15ml) chopped fresh parsley
  • 1 tablespoon (15ml) chopped fresh chives
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) ground black pepper
  • Optional: A few drops of green food coloring (gel preferred)
  • 1 loaf thinly sliced white bread (Pepperidge Farm type)
  • 2 English cucumbers, thinly sliced (for extra freshness)
  • Optional: Fresh watercress sprigs, for garnish

Instructions:

  1. Grate the cucumber. Wrap it in cheesecloth or place in a fine-mesh sieve and squeeze out as much excess water as possible. Discard the water.
  2. In a mixing bowl, combine the softened cream cheese, mayonnaise, grated cucumber, onion, parsley, chives, garlic powder, and pepper. Mix well until smooth and creamy. Add green food coloring, if using, and stir until evenly tinted.
  3. Cover the bowl and refrigerate the Benedictine spread for at least 30 minutes to allow the flavors to meld.
  4. Spread a generous layer of Benedictine spread on one slice of bread. Top with thin cucumber slices (and watercress sprigs, if using). Place another slice of bread on top to form a sandwich.
  5. Using a serrated knife, carefully trim the crusts from each sandwich (optional).
  6. Cut each sandwich into triangles, squares, or rectangles, depending on your preference.
  7. Serve the tea sandwiches chilled and enjoy the creamy cucumber benedictine tea sandwiches!