I can’t believe it has flown under my radar all this time, but it’s about to become a new party staple. Benedictine spread, and the sandwiches made with, it were shared by food creator and Louisville, KY, native @pierceabernathy It has everything you need to bring some color and flavor to your Derby party, or your next potluck, picnic or brunch. I can't wait to make it for my friends and family.
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A post shared by Pierce Abernathy (@pierceabernathy)
But to make the sandwich, you have to start with Benedictine spread, which was invented in the early 1900s by Louisville caterer and cookbook author Jennie Carter Benedict. The creamy, cucumber-packed spread was a staple of tea rooms and garden parties and it still holds up today. For Derby parties and other spring gatherings, people put out bowls of the cool, creamy dip or use it to make tiny tea sandwiches. Benedictine spread (and the sandwiches made with it) is light, fresh and Southern to its core.
How Do You Make Benedictine Spread?
Benedictine spread is blissfully simple, but don’t let that fool you. There is a lot of flavor in this easy-to-make stuff.
You can serve it as a dip, or spread it between thin slices of soft white bread with the crusts cut off for perfect tea sandwiches. Some cooks also add slices of tomato to the sandwiches, but do what feels right to you.
Related: The Chocolate Cream Pie Your Kentucky Derby Party Needs
Southern Charm in Every Bite
This Derby season (and every season after), I’m making sure Benedictine gets the attention it deserves. Fancy hat optional, cucumber sandwich mandatory.
Related: The Queen Elizabeth-Approved Way To Make Cucumber Sandwiches
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