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Here’s #3 on your Derby Menu!  To Kentuckians, Benedictine is what pimento cheese is to the rest of the South- the sandwich spread of choice (even though I don’t really like the term sandwich spread. It makes me think of terms like “jello mold.”  I much prefer “stuff to make a sandwich with.”  But since that’s not proper, we’ll go with “sandwich spread” in this write up.)  Benedictine is simply another term for cucumber sandwiches.  Sometimes, you will find it with a hint of green food coloring or as a dip.  But not here.  Below is your traditional Benedictine sandwich recipe.


Ingredients

  • 1 (8-oz.) packages cream cheese, softened SONY DSC
  • 1 cup peeled, seeded, and finely chopped cucumber
  • 1/4 cup chopped chives
  • 1/4 cup chopped fresh dill
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • loaf of pumpernickel, halved or quartered (on a diagonal for little triangles!)

Preparation

Stir together first 7 ingredients. Spread mixture on 1 side of bread slices; top with remaining slices. Trim crusts from sandwiches (optional)

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