Digital Edition

2011-10-06 digital edition

Special Sections

 


2011-10-06 / General Stories

From the Chef’s Corner

Kentucky Benedictine Tea Sandwiches
by Chef Deedle

Not long ago, my wife was invited to a bridal shower in Houston. One of the dishes served was a “ Tea Sandwich”. She was impressed with the taste and how many it served.

2 (8 oz.) pkg. cream cheese softened
1 cup peeled, seeded and finely chopped cucumber
½ cup minced green onions
¼ cup chopped fresh dill
3 TBsp mayonnaise
Salt and pepper to taste
48 white bread slices





Stir together the first 7 ingredients. Spread mixture on one side of 24 bread slices. Top with remaining 24 bread slices. Trim crusts from sandwiches; cut each sandwich into four triangles with a serrated knife.

These sandwiches were served with wines: Baumard Savennieres and Oregon Pinot Gris.

Return to top














Today's Special Links