Benedictine Sandwiches

Name: Benedictine Sandwiches
Yield: 4 servings
Ingredients: 1 1 medium cucumber, peeled (use english or seedless cucumbers if you can find them); 1 2 tablespoons yellow onion (about 1/4 of a small onion); 1 8 ounces cream cheese; 1 1/2 teaspoon salt; 1 Sandwich bread

From the kitchen of Carly

A Louisville classic that's refreshingly simple: cool cucumber and onion folded into cream cheese, spread thick on soft bread. The puree is delicate and pale green, with just enough onion bite to keep things interesting. These sandwiches disappear fast.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 medium cucumber, peeled (use english or seedless cucumbers if you can find them)
12 tablespoons yellow onion (about 1/4 of a small onion)
18 ounces cream cheese
11/2 teaspoon salt
1Sandwich bread

Instructions

1. Cut cucumber in half and remove the seeds with a spoon.
2. Place the cucumber and onion in a food processor and puree.
3. Place the puree in a stainer to drain off excess liquid.
4. Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
5. Spread onto bread to make sandwiches.