Benedictine Sandwiches

Benedictine Sandwiches (from Saveur Magazine)


6 oz. cream cheese, room temp
1 medium cucumber, peeled, seeded, and grated
1 medium yellow onion, peeled and grated
2 tbsp. mayonnaise
1/4 tsp. Tabasco sauce
Salt
White pepper
Green food coloring (I used 2 T watercress)
1 cucumber sliced paper thin
Watercress for garnish

1. Place cream cheese in a bowl and mash with a fork until smooth. Wrap cucumber in cheesecloth, then squeeze out and discard juice. Put in the blender with the watercress and pulse a few times. Add cucumber mixture to cream cheese and mix thoroughly.

2. Wrap onions in cheesecloth and squeeze juice into cream cheese mixture, then discard onions.

3. Mix mayonnaise and Tabasco sauce and add to cream cheese mixture. Season to taste with salt & pepper, then add 1 drop green food coloring if you would like and mix well. Serve on thinly sliced white sandwich bread. Garnish with cucumber slices and watercress