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Benedictine Tea Sandwiches

Makes about 2 cups
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Ingredients Method Notes

Ingredients
  

  • 2 cups shredded seedless cucumber
  • 1 8-ounce package cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground red pepper
  • Whole wheat bread slices crusts removed
  • Garnish: thinly sliced cucumber ground black pepper

Method
 

  1. Place cucumber on several layers of paper towels. Cover with additional layers of paper towels, and press to extract excess liquid.
  2. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Add cucumber, mayonnaise, onion powder, salt, black pepper, and red pepper, stirring until combined.
  3. Cut bread into desired shapes. Top each with about 2 teaspoons cucumber spread. Garnish with cucumber slices and pepper, if desired.

Notes

Kitchen Tip: To make ahead, place assembled sandwiches on a serving platter. Cover with several layers of lightly dampened paper towels. Cover with plastic wrap. Refrigerate for up to 1 hour. Garnish before serving.