Created by its namesake, Jennie Carter Benedict, in Louisville around the turn of the 20th century, Benedictine was generally not served much outside the Bluegrass State. That’s changed recently with its appearances in Southern-themed magazines and on cooking shows like Bravo’s Top Chef. Add bacon and you have Bill Samuels, Jr.’s all-time favorite sandwich.
What to get
- 16 oz. good-quality cream cheese
- 2 seedless cucumbers
- 2 tbsp. fresh diced white onion or shallot
- Extra cucumber peelings
- Salt and pepper
What to do
- Set out your cream cheese to bring to room temperature.
- Cut cucumbers in half length and width-wise. Scoop out soft, watery middle part of cucumbers. Cut cucumbers into smaller pieces and put into a food processor. Add onion and process for 30 seconds.
- Pour cucumber mixture into a clean kitchen towel over a bowl. Twist towel, wringing out all the water you can.
- Add cucumbers back to the food processor along with the cream cheese, salt and pepper. Puree for 30 seconds to 1 minute until well combined.
- Assemble your sandwich by lightly toasting bread and spreading on a healthy portion of Benedictine. Top with lettuce, pickled onions and bacon.
- Transfer leftovers to a container with a lid and keep refrigerated for up to 5 days.