Kentucky Benedictine Tea Sandwiches

Rectangular plate with several triangular Benedictine Tea Sandwiches, filled with cream and herbs, garnished with small white flowers and dill, on a white tablecloth.

Kentucky Benedictine Tea Sandwiches

These Benedictine Tea Sandwiches are a classic Southern favorite made with creamy herb filling, thinly sliced cucumbers, and soft white bread. Perfect for Kentucky Derby parties, summer afternoon tea, showers, brunches, and make-ahead entertaining.

Prep Time15

Total Time15

Servings: tea sandwiches

Calories: 81kcal

Author: Stephanie Wilson

Ingredients

1 (8-oz) cream cheese package softened
2 tablespoons mayonnaise
2 tablespoons dill chopped
2 tablespoons parsley chopped
¼ teaspoon salt
¼ teaspoon garlic powder
1 cup English cucumber thinly sliced
24 slices soft bread

Get Recipe Ingredients

Instructions

In a mixing bowl, beat the softened cream cheese, mayonnaise, parsley, dill, salt, and garlic powder with an electric mixer until smooth and creamy, about 2 minutes.
Thinly slice the cucumber using a mandoline or sharp knife. Pat the slices thoroughly dry with paper towels.
Spread about 2 tablespoons of filling onto one slice of bread. Layer cucumber slices over the filling and top with a second slice of bread. Trim the crusts and cut into triangles, fingers, or small squares.
Serve immediately or cover and refrigerate until ready to serve.

Notes

Sandwiches: For dainty tea sandwiches, cut each sandwich into 4 small triangles or 3 finger sandwiches. For a heartier party sandwich, cut into 2 larger triangles.
Making Ahead: To make ahead, arrange sandwiches in a shallow container, top with a barely damp paper towel, and cover tightly with plastic wrap. Refrigerate until serving.
Cucumbers: Patting the cucumber slices dry helps prevent soggy sandwiches. Some Benedictine recipes mix grated cucumber into the filling, but this version layers thin cucumber slices for color, texture, and better make-ahead results.

Nutrition