Benedictine Sandwiches

Last Year's Post: Korean Chicken Lettuce Wraps
Two Years Ago:  Prosciutto, Gruyere and Egg Toasts

The Kentucky Derby (or as they call it in Louisville, simply "Derby" - not "the Derby", just "Derby") is coming up in a few weeks, so I thought I'd publish a local Louisville specialty in its honor.  I lived in Louisville for several years and as a northerner was very pleasantly surprised by how beautiful the city is and how friendly the people are.  I was also surprised by the thriving local food scene and how many local and regional specialties there are - bourbon balls, Derby pie, Hot Browns (an open-face turkey sandwich with bacon and cheese sauce, yum), and Benedictines are just a few.

When I first moved to Louisville I was out shopping and wandered into a cute little sandwich shop called The Cheddar Box Cafe for lunch.  I noticed something on their menu board called "The Benedictine" which mentioned it as a local favorite so I decided to try it.  Boy, was it good!  I looked it up when I got home and no wonder it's good, can you say cream cheese. (Totally unrelated side note:  I vowed I wouldn't go to Derby unless I could go in style and wear a big hat.  Luckily, friends had box seats so I got to go, although I discovered that you get a major headache from wearing a big hat all day much less feeling mildly ridiculous.  But it was great fun.)

Unless you're from Louisville you've probably never heard of a Benedictine, but it's really good and would be perfect for a Kentucky Derby party or any summer party because the cucumber filling is so refreshing.  It got its name because it was invented in the 1890's by Jennie Benedict as a tea sandwich and it's been a local favorite ever since.  There's a controversy in Louisville over whether to add green food coloring to the filling or not - some people like it with the naturally pale green tint, and some people tint it all the way to neon green.  I opted to go the untinted route but you could certainly add some green if you want.  Another controversy involves whether to add bacon strips or not - I left it out but I can see it would be a great addition.  (You've probably figured out by now that Louisville people take their Benedictines very seriously.)

The filling is very easy to make but note that it's important to soften the cream cheese first, and the finished filling is refrigerated for an hour, so plan ahead.  And if you serve Benedictines for a party, cut each sandwich into four little triangles just like Jenny Benedict would have.

print recipe

Benedictine Sandwiches

Serves 4 generously

Note:  the cream cheese needs to be softened and the cucumber spread is refrigerated for an hour before serving so plan ahead.

1 cucumber, peeled and seeded

8 ounces cream cheese, softened

1 ½ tablespoons mayonnaise

1 ½ tablespoons finely chopped red onion

Salt and freshly ground black pepper

8 slices wheat or whole grain bread

2 cups micro-greens or alfalfa sprouts

Grate the cucumber on the large holes of a box grater.  Wrap the grated cucumber in a clean kitchen towel or cheesecloth and squeeze to remove as much liquid as possible.

Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute.  Add the cucumber and red onion and mix until combined, about 30 seconds.  Season with salt and pepper.  Cover and refrigerate for 1 hour.

To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread.  Top with micro-greens and the other 4 slices of bread.

Special Brunch - Egg Strudel

Mother's Day is coming up!  Have you thought about plans for the mother or grandmother in your life?  For some people that means reservations at a nice restaurant.  If your family is like The Lawyer's, however, that's not very practical.  He has a extended family that includes four generations who are all very close. Family celebrations are large and include everyone from his parents (who are celebrating their 70th wedding anniversary this summer) to several itty-bittys just learning to walk. One of the family's major annual events is their Swedish sausage-making party shortly before Christmas. They work in teams to shove a gooey mass of potatoes, meat and milk into (ahem) "natural casings". I tend to watch from a safe distance and try not to think about the casings.

If you also have extended family gatherings (hopefully sans casings), think about this egg strudel recipe for a wonderful Mother's Day brunch.

 It's visually stunning and makes a lot of servings.  It can even be made in advance and simply baked before the party.  That's why a little orange juice is added to the eggs - the vitamin C helps preserve their color.  Everyone from Generation 1 to Generation 4 will like the ingredients:  potatoes, ham, eggs, cheese, and puff pastry. I would suggest serving it with asparagus in lemon sauce on your prettiest plates, accompanied by mimosas and coffee for the adults and juice for the kids. (On second thought, maybe you shouldn't use your prettiest plates if there are kids involved.  Save them for adult occasions - see below.)

Not only would this make a great Mother's Day brunch, it's ideal for weekend guests or anytime you want to have a special brunch.  It looks very fancy but actually it's really easy - the key is how you cut the puff pastry for braiding.  Just follow the visuals and you'll be fine.

* * click here for a printable recipe copy * *

Egg Strudel
Makes 2 strudels, 8 to 12 servings depending on how they are cut

1 box (two sheets) puff pastry dough (1.1 lb)
2 tablespoons unsalted butter
1 cup frozen cubed hash brown potatoes
1 cup green or red bell pepper, seeded, diced
½ cup onion, diced
1 cup smoked ham or turkey, diced
11 eggs
2 tablespoons minced fresh chives
4 oz cream cheese, softened
2 tablespoons orange juice
1 egg
1 tablespoon water
2 tablespoons shredded parmesan


Thaw puff pastry according to package directions.

Melt butter in a large nonstick skillet over medium-high heat. Add potatoes and sauté 5 minutes. Stir in bell pepper and onion; sauté 3 minutes, then add ham or turkey.

Whisk 11 eggs and chives together. Add them to the pan and scramble just until set and still a bit soft. Season with salt and pepper and take off the heat. Stir in the cream cheese and orange juice until blended. Refrigerate eggs while working on the pastry.

Unfold a thawed pastry sheet on a work surface lightly dusted with flour. Roll pastry to a 12” x 10” rectangle, then transfer to a piece of parchment cut to fit a baking sheet. Trim pastry by cutting off the top corners at an angle and notching the bottom corners (see picture below).

 
Spoon half the egg mixture down the center, then cut an equal number of strips on both sides at a 45 degree angle. 

 Fold the flaps up over the eggs at both ends, then braid the strips by alternately crossing them over the filling. 

 
Repeat with the other pastry sheet and remaining egg mixture. Transfer parchment and strudels to baking sheets.

Combine the remaining egg and water by whisking; brush over the tops of the strudels and sprinkle with parmesan cheese. (At this point, strudels may be covered in plastic and refrigerated overnight.) 

 Bake strudels for 20-30 minutes, or until golden. Let cool 5 minutes before slicing.