Benedictine Sandwich Recipe

This Benedictine sandwich recipe is a Kentucky classic that brings together a refreshing cucumber and cream cheese spread with soft white bread.

It started in Louisville more than a century ago and remains a favorite at Derby parties, luncheons, and gatherings across the South.

What Is The Benedictine Sandwich?

A Benedictine sandwich is a cucumber tea sandwich filled with a creamy spread made of cucumber, cream cheese, and light seasonings. The bread is typically soft white with the crusts trimmed, creating elegant finger sandwiches.

The spread itself is simple but refreshing. It usually combines cream cheese as the base, grated and drained cucumber for freshness, and a touch of onion or chives for mild sharpness. A pinch of salt, pepper, or even cayenne may be added for balance. Some cooks mix in mayonnaise or sour cream for extra smoothness, and a few include dill or other herbs. Traditionally, Benedictine was tinted pale green with a drop of food coloring, though today many leave it natural or use herbs to create a green hue.

Though best known as a sandwich filling, Benedictine also works well as a dip for vegetables or crackers. It’s common in Kentucky homes and restaurants and continues to be served at special occasions where light, refreshing bites are appreciated.

Why Is It Called Benedictine Spread?

Benedictine spread is named after Jennie Carter Benedict, a Louisville caterer and cookbook author who created the recipe around 1900. She ran a successful tearoom in Louisville where her cucumber and cream cheese spread quickly became a specialty. The name “Benedictine” honored its creator and has stuck ever since.

Jennie Benedict also published a cookbook called The Blue Ribbon Cook Book. Interestingly, her famous spread did not appear in the early editions, which suggests she may have reserved it as a signature recipe for her business. Even so, the spread became so tied to her that more than 100 years later, people still call it Benedictine.

It’s important to note that Benedictine spread has no connection to Eggs Benedict. The name comes entirely from Jennie Benedict herself.

What Is The Famous Sandwich At The Kentucky Derby?

The official sandwich of the Kentucky Derby is the Hot Brown, created in 1926 at Louisville’s Brown Hotel. It is an open-faced sandwich layered with turkey, bacon, and a rich cheese sauce, then broiled until bubbly. It’s hearty and famous in its own right.

But long before the Hot Brown, Benedictine sandwiches were being served around Louisville. These cucumber-filled tea sandwiches became associated with Derby Day gatherings because they were refreshing, easy to prepare, and perfect for warm-weather events. Today, both sandwiches are celebrated. While the Hot Brown may be the official Derby dish, Benedictine sandwiches remain a beloved tradition that many hosts wouldn’t dream of skipping on race day.

Storage Instructions

• Spread: Benedictine spread can be made 1–2 days in advance and kept in an airtight container in the refrigerator. It will stay fresh for about 3 days. Stir before serving if liquid has separated.
• No Freezing: Freezing is not recommended, as the dairy and cucumber content make it watery once thawed.
• Assembled Sandwiches: Once assembled, sandwiches are best eaten the same day. If making ahead, prepare them a few hours before serving and keep them covered in the refrigerator. To prevent drying out, cover with plastic wrap or a slightly damp paper towel. Remove from the fridge 15–30 minutes before serving for the best texture.