Benedictine

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I love that it's a bit more exciting then you usual cucumber cream cheese sandwich with a few other interesting ingredients, but it's still simple to prepare and keeps in the fridge for a week.

Prep Time10

Total Time10

Course: Lunch, Main Dish

Cuisine: American

Servings:

Calories: 100kcal

Author: Catherine McCord

Ingredients

1 Medium Cucumber, peeled (use english or seedless cucumbers if you can find them)
2 tablespoons Yellow Onion (about 1/4 of a small onion)
8 Oz cream cheese
1/2 teaspoon kosher salt
sandwich bread

Instructions

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

Notes

Always look for English, Persian, or hothouse cucumbers for a recipe like this. They are all smaller in diameter and nearly seedless, making them perfect for a sandwich filling.

Nutrition

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