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Hi! I am Betty. Welcome to Betty’s Kitchen. I am doing a second finger sandwich by request. This is one that I think would be appropriate for a wedding reception. It’s one of my favorite finger sandwiches. It only has two ingredients. It has white bread and I’ve chosen a healthier white bread that is called Hearty White. I would say actually the sandwich will work better if you use a softer white bread. This just happen to be what I had on hand. I had a fresh loaf of it and I thought I could demonstrate this to you with this bread although—and it’s fine. But you might want to use a softer, more delicate white bread.
The other ingredient is Benedictine dip. Benedictine is a cucumber spread. This happens to be Hall’s brand and that’s a local brand, around where I live. It’s actually made on site around those Brownsboro, Kentucky. But you’ll be able to find Benedictine Spread somewhere. This is just a nice, green colored cucumber flavored spread.
You will need a utensil which is a biscuit cutter or cookie cutter. I have a set of these that are of various sizes and I’ve just chosen this size. It’s circular. If you don’t have anything like this, then you can use a knife and cut out whatever shape you would like. You can cut a circle, a diamond, whatever but the goal is to get a top and a bottom for your sandwich and then fill it with the green Benedictine dip. It makes a very dramatic look because you have a nice, white bread and then the inner filling that is sort of a mint green.
All right, let’s start. We’ll get one slice of bread out of here and place it on a plate or a platter, something that you can work with easily. What you’re going to do is take your cutter and cut out two rounds of bread. So, there is one. This is very easy to do and you can’t mess it up. Then we have the second one. When I put those back together, I want to put them like that. They use out the top sides and we’ll put the bottom size together. It doesn’t really matter because they’re pretty symmetrical anyway.
You’ll notice that this cutter kind of squeezes down the outside, leaving an indentation. If you don’t like that look, then just go a little slower and take a little more time to do it, so you aren’t twisting and turning and making that shape.
All right, let’s just take some of the Benedictine spread. As I’ve said, it’s going to the bottom side and spread it generously all the way to the edges. Don’t exceed the edge but all the way because that’s our filling that we want to see when we look at this finger sandwich. Then, let’s say we have this down like that and we’ll take the bottom side and place it like that to get the complete sandwich. So, that is a complete Benedictine sandwich on white bread.
I’ve been making some of these earlier, so let me bring my tray of those over, but this is my serving dish and finish off my presentation. I didn’t do too many of these because I have a lot of food in my kitchen right now that needs to be eaten up and I just wanted to show you the technique and also, to have a few ready to display for you. Take a look at it and see if you like it. I do, do request as you can tell, so if you have something in mind that you don’t have a recipe for, I have 50 years of cooking experience and probably have run across the recipe that you might desire or if you don’t even know what you want but you have an occasion like a wedding reception. I have sandwich cookies that are finger foods, as well as this being the second sandwich has more filling. Let’s try it. It has a very good flavor. It is a good contrast to the other sandwich that I have posted. So, you might check out on that as well. I hope you like it.