Benedictine
I love that it's a bit more exciting then you usual cucumber cream cheese sandwich with a few other interesting ingredients, but it's still simple to prepare and keeps in the fridge for a week.
Servings: 6
Calories: 100kcal
Ingredients
- 1 Medium Cucumber, peeled (use english or seedless cucumbers if you can find them)
- 2 tablespoons Yellow Onion (about 1/4 of a small onion)
- 8 Oz cream cheese
- 1/2 teaspoon kosher salt
- sandwich bread
Instructions
- Cut cucumber in half and remove the seeds with a spoon.
- Place the cucumber and onion in a food processor and puree.
- Place the puree in a stainer to drain off excess liquid.
- Place the cucumber mixture back in the food processor with the cream cheese and salt and puree until combined.
- Spread onto bread to make sandwiches.
- Serve.
Notes
- Always look for English, Persian, or hothouse cucumbers for a recipe like this. They are all smaller in diameter and nearly seedless, making them perfect for a sandwich filling.
Nutrition
Calories: 100kcal | Carbohydrates: 2g | Protein: 2g | Fat: 10g | Cholesterol: 30mg | Sodium: 240mg | Sugar: 1g