Quick and Easy Kentucky Benedictine Finger Sandwiches are a classic southern appetizer that is perfect to serve at showers and teas — made with soft white bread and a creamy benedictine spread. Packed with crisp cucumbers, cream cheese, mayo, and spices, these finger sandwiches can be made in 10 minutes and are the perfect bite-sized appetizer!
There are so many things that are staples at any proper Southern bridal or baby shower. Foods like pasta salad, little ham and cheese biscuit sandwiches, pimento cheese dip, fruit dip, and creamy Kentucky benedictine finger sandwiches. You have all the bases covered with small bite-size treats that everyone loves.
Benedictine tea sandwiches are a quick and easy appetizer made in only 10 minutes. They come straight from not only Kentucky but Louisville, where my family lives. World-famous chef Jennie Carter Benedict was from Louisville, KY created the Benecitine sandwich. While her original recipe was not actually recorded, we all have our own versions of this recipe that is a staple to serve not only at showers but derby parties, holiday gatherings, or anywhere you need an easy small appetizer to serve.
Let me show you how easy it is to assemble these finger sandwiches step by step!
You only need 2 things to assemble this appetizer -
- 1 Loaf White Bread - use your favorite brand, it doesn't matter what kind. I used a Sara Lee classic white loaf for this recipe. Just make sure it has at least 18 slices and that it is soft white sandwich bread.
- Benedictine Spread - benedictine only takes 10 minutes, 1 bowl, and no cooking - so you could make this spread at the same time you assembled the sandwiches if need be, and it would take about 20 minutes total from start to finish for all of it.
See below for some prep ahead tips if making this for any shower or party you're hosting.
How to Assemble
- Open the loaf of bread and lay out all the slices. Pair 2 of them up together, giving you 9 sandwiches (with a top and bottom slice).
- On one slice of the bread, place 2-3 tablespoons of Benedictine spread on top. Spread out evenly getting all the way to the edges. Place the other slice on top. Repeat until you have 9 sandwiches made.
- With a serrated bread knife, gently cut off the crust on all 4 sides - making sure no brown edges remain and the sandwich is a small square.
- Gently slice each sandwich on the diagonal down the middle, giving you two triangle halves. Repeat with other sandwiches. You will have 18 triangles.
- Place on a serving platter and enjoy!
A tip for slicing the bread - use a large serrated bread knife for cutting the edges off. Gently saw the knife back and forth when slicing it into triangle pieces and cutting the brown edges off. This will help gently cut the bread instead of mashing it down. Don't just cut straight down. Because white bread is soft and the spread is creamy, it would just ooze out everywhere. So gently sawing back and forth and letting the knife do the work will keep the finger sandwiches nice and pretty and in tack.
Party and Make Ahead Tips
I LOVE being able to make as much as I can ahead of time for any party. Any time-saving things I can do - SIGN ME UP! If you want to save yourself even more time on this 10-minute recipe, here are a couple of options:
- Benedictine spread can be made 24 hours before needed. Store in an airtight container in the fridge and assemble the sandwiches right before serving.
- Make the recipe completely. Place the prepared triangles on a platter, wrapped tightly in plastic wrap, and store them in the fridge for up to 24 hours beforehand. Keeping in a large Tupperware container is also an option - just gently stack making sure not to squish the sandwiches since they are delicate and soft.
When ready to serve, arrange on a serving platter right before needed. These are best served chilled since the filling has cream cheese inside.