As a Southerner who proudly plans every party around the food, you’d think I’d know all the classics. Of course, I'm familiar with pimento cheese dip, deviled eggs, fried green tomatoes and anything made with loads of butter. So you can imagine my surprise when, while searching the Internet for easy graduation party ideas, I stumbled across a sandwich spread I had never heard of—Benedictine.
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.
Related: The Chocolate Cream Pie Your Kentucky Derby Party Needs?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter??
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A post shared by Pierce Abernathy (@pierceabernathy)
The Hot Brown is a famous sandwich in Kentucky (although not one I knew much about until recently) and it gets all the Derby Day spotlight, but the Benedictine sandwich is a quieter, cooler classic that deserves just as much fanfare.
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.
Related: How to Make a Mint Julep 10x Better, According to Martha Stewart
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.
The classic recipe is a blend of softened cream cheese, cucumber juice, a little onion, salt and a few drops of green food coloring (for that signature minty hue), if you'd like. Some versions add a touch of mayo or dill for extra flavor (and I think some garlic would be great too).
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.
I'm not sure if folks in Kentucky would approve, but I think any leftover spread would make a tasty bagel schmear or a spread for turkey or fried chicken sandwiches.
Related: The Chocolate Cream Pie Your Kentucky Derby Party Needs
Southern Charm in Every Bite
How did I go this long without trying this colorful sandwich? Benedictine is crisp, cool, a little tangy and so refreshing. It's the kind of spread you want to slather on everything when the weather warms up and it tastes like it belongs alongside a big glass of sweet tea (because most everything does).
This Derby season (and every season after), I’m making sure Benedictine gets the attention it deserves. Fancy hat optional, cucumber sandwich mandatory.
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