Cucumber Sandwich Spread is a simple delicious appetizer, snack or main dish. This recipe is perfect for your next get together, party, or appetizer night. So easy you will make this time and time again.
How to Video:
These cucumber sandwiches are a classic dish typically served during the Kentucky Derby, called Cucumber Benedictine Tea Sandwiches. It is not only for the Kentucky Derby but can be made year-round. Just this past week I whipped up the cucumber mixture and made it as a spread. Serve the spread with gluten-free baguettes, vegetables, and/or gluten-free crackers. It was easy and fast (the two most important characteristics of any recipe).
Vegan cream cheese can be challenging to find, but getting easier as most grocers are adding vegan and gluten-free options. My favorite vegan mayo brand is Just Mayo. For a light truffle flavor, I used Just Mayo with truffle. I have made this dip and sandwiches with regular Just Mayo or Veganaise and it tastes just as amazing.
I added in wasabi sauce because I didn’t want to add food coloring, the traditional green ingredient for Benedictine sandwiches. Recipes for traditional Benedictine sandwiches add spice as well. Wasabi killed two birds with one stone.
When I grate the cucumber and onion I use a traditional handheld grater. Use the medium grater side for the cucumber and the fine grater side for the onion.
If you are making the spread into tea sandwiches you can add some crunch by layering with a slice of cucumber. If you don’t want to add the fresh slices you don’t have to. The traditional Cucumber Benedictine Tea Sandwiches don’t typically have the slices. I prefer the flavor and texture.
Have some fun in the kitchen and don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. I look forward to your positive comments and suggestions. Love from VGFL.
- 1 English cucumber peeled and grated
- 1/4 cup sweet onion grated
- 1 (8 ounce) vegan cream cheese I like Kite Hill brand
- 1 tablespoon vegan mayonnaise I like Just Mayo brand
- 1/4 teaspoon wasabi sauce
- 1/2 teaspoon salt
- 1 loaf gluten-free white sandwich bread
- sprigs of fresh dill optional
- Slice about a quarter of the cucumber into thin slices, place aside if making sandwiches.
- Grate remaining cucumber on the medium side of the grater, place in a colander.
- Grate sweet onion on the fine side of the grater and add to the colander.
- Use a kitchen or paper towel and press as much liquid as you can out of the cucumber and onion mixture.
- In a medium bowl, stir to combine cucumber and onion mixture with cream cheese, mayo, wasabi, and salt.
For Making Sandwiches
- Remove crust from bread.
- Spread cucumber mixture onto one slice of bread, place a thin slice of cucumber on top of mixture. Top with a slice of bread to form the sandwich.
- Cut into triangular pieces and serve.
- Optional: place a piece of dill on top of sandwich triangles and serve.