Borage Benedictine And Bacon Sandwiches Recipes

T'S BENEDICTINE TEA SANDWICHES

Steps:

• Peel cucumber; grate over a bowl, using a micro plane or fine grater.
• Pour pulp and juice into a coffee filter placed in a small strainer over small bowl; gather ends of filter and gently squeeze and press to release juice into bowl.
• Measure 3 tablespoons cucumber juice into another small bowl. Discard remaining juice and pulp.
• Repeat process with onion for 1 tablespoon juice to add to cucumber juice.
• To combined juices, add 1/4 to 1/3 teaspoon salt, 1/2 teaspoon lemon juice and 5 drops of green food color gel; stir and mix well; set aside.
• In a small mixing bowl, use a fork to mash cream cheese well (or you may use a mixer.)
• Gradually add juice, mixing and mashing with fork (or mixer)until well incorporated and smooth.
• Cover and refrigerate (for up to one week) before serving.
• To assemble sandwiches, cut each piece of crustless bread into 4 equal squares or 3 equal rectangles using a serrated knife.
• Spread benedictine on each piece of bread.
• Place 1/2 strip of bacon on half of the rectangles, or place 1/3 strip of bacon on 1/2 of the squares; place pickled cucumber slices on bacon, if using.
• Place remaining pieces, benedictine side down, on pieces with bacon.
• Cover and refrigerate until served. Serve cold or room temperature.
• *Note: Link for quick pickles https://www.justapinch.com/recipes/side/vegetable/moms-quick-pickles.html?p=1