Ingredients
Benedictine Spread
- 1 English cucumber, peeled
- 8 ounces vegan cream cheese
- 1 1/2 tablespoons vegan mayo
- 2 tablespoons chopped onion
- Salt, to taste
- Black pepper, to taste
Sandwich Assembly
- 8 slices gluten free bread
Instructions
- Prepare the Cucumber: Peel and grate the English cucumber. To avoid a watery spread, squeeze out as much liquid as possible using a cheesecloth, clean kitchen towel, or a fine mesh strainer. This step is crucial to achieve the right texture.
- Make the Benedictine Spread: In a food processor, combine the strained grated cucumber, vegan cream cheese, vegan mayo, chopped onion, salt, and pepper. Blend until the mixture is well combined and smooth, ensuring the flavors are evenly distributed.
- Toast the Bread: Lightly toast the gluten-free bread slices to your preference. Toasting is optional but recommended for added texture and flavor.
- Assemble the Sandwiches: Remove crusts from the bread slices, then cut them into your desired shapes using a knife or cookie cutter. Spread a generous amount of the Benedictine mixture onto half of the bread slices, then top with the remaining slices to form sandwiches.
- Serve: Arrange the finished sandwiches on a platter and serve immediately for best freshness and flavor.
Notes
- Be sure to squeeze out excess cucumber liquid thoroughly to prevent soggy sandwiches.
- Use gluten-free bread to keep the recipe gluten-free and suitable for those with dietary restrictions.
- Optional to add fresh herbs like dill or chives for extra flavor.
- These sandwiches are best served fresh but can be refrigerated for up to 4 hours before serving.
- For a non-vegan version, traditional cream cheese and mayo can be used instead of vegan alternatives.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: Blending
- Cuisine: American
- Diet: Gluten Free, Vegan
