Benedictine Chicken Salad Sandwiches
Benedictine is one of those recipes that belongs specifically to a place and a tradition. Created by Louisville caterer Jennie Benedict in the early 1900s, the original Benedictine spread is a simple, elegant combination of cream cheese, grated cucumber, onion, and dill that became a Kentucky institution and a staple of Derby parties, bridal showers, and tea tables throughout the South. This version folds shredded rotisserie chicken into the classic spread to turn it into a full chicken salad sandwich filling that is creamy, fresh, slightly herby, and unmistakably Southern.
The grated cucumber is the ingredient that defines Benedictine. It softens into the cream cheese and mayo base and distributes a cool, fresh flavor throughout every bite rather than sitting as a distinct crunchy piece the way sliced cucumber would.
Combined with the thin-sliced cucumber strips laid on top of each sandwich for texture and the fresh dill that ties everything together, this is a chicken salad that tastes like it was made for white linens and afternoon tea. Cut into triangles or small tea sandwich squares and served on a platter, they are one of the most elegant things you can put on a table with almost no effort.
Ingredients Needed to Make Benedictine Chicken Salad Sandwiches
Simple, classic ingredients that produce a genuinely refined result. Here’s what you need:
- Rotisserie chicken, shredded (the most convenient and flavorful protein base; already seasoned and ready to use)
- Cream cheese, softened and whipped (the rich, tangy base of the Benedictine spread; whipped cream cheese is recommended for the smoothest result)
- Mayonnaise (adds creaminess and a slight richness that lightens the cream cheese base)
- Onion, grated (grating rather than chopping distributes onion flavor evenly throughout the spread without any large pieces)
- Fresh dill, chopped (the herby signature of Benedictine; fresh dill is preferred though dried works well)
- Cucumber, halved (half grated into the filling, half sliced into thin strips for topping)
- Fresh lemon juice (brightens the spread and balances the richness of the cream cheese)
- Salt and black pepper
- Thin-sliced white sandwich bread (Pepperidge Farm or similar; the thin slices are essential for the right bread-to-filling ratio in a tea sandwich)
How to Make Benedictine Chicken Salad Sandwiches
1
Prepare the Cucumber
Cut the cucumber in half crosswise. Take the first half and grate it on the large holes of a box grater over a clean kitchen towel or several layers of paper towels. Once grated, gather the towel or paper towels around the grated cucumber and squeeze firmly to remove as much excess moisture as possible. This step is important. Grated cucumber holds a surprising amount of water and if it goes into the spread without squeezing, the filling becomes loose and wet. Set the squeezed grated cucumber aside. Take the second half of the cucumber and slice it into thin, long strips. Set aside for assembly.
2
Make the Filling
In a large mixing bowl, combine the whipped cream cheese, mayonnaise, grated onion, fresh dill, squeezed grated cucumber, shredded chicken, and lemon juice. Season with salt and pepper. Mix with a spatula or wooden spoon until completely smooth, creamy, and well combined with no streaks of cream cheese visible. Taste and adjust the seasoning, dill, or lemon juice as needed. The filling should taste fresh, slightly tangy from the cream cheese and lemon, distinctly herby from the dill, and lightly seasoned.
3
Assemble the Sandwiches
Lay out the thin-sliced white bread in pairs. Spread a generous, even layer of the chicken salad filling onto one slice of each pair, going all the way to the edges so every bite of the sandwich has filling. Lay two or three of the thin cucumber strips over the chicken salad. Top with the second slice of bread and press gently.
4
Cut and Serve
For classic tea sandwiches, trim the crusts with a sharp knife and cut each sandwich into three rectangular fingers or four small squares. For a more casual presentation, cut diagonally into triangles. Arrange on a platter and serve immediately or cover with a slightly damp paper towel and refrigerate until ready to serve.
Benedictine Chicken Salad Sandwiches
Ingredients
- 1 rotisserie chicken shredded or 2 cups cooked chicken
- 8 oz cream cheese softened & whipped
- 3 tablespoons mayonnaise
- Ā¼ cup grated onion or Ā¼ cup Easy Squeeze onion
- 1 tablespoon fresh dill or 1 teaspoon dried
- 1 cucumber halved
- 1 teaspoon lemon juice or juice of Ā½ lemon
- Salt & pepper to taste
- Thin-sliced white sandwich bread
Instructions
- Grate one half of the cucumber on the large holes of a box grater. Slice the other half into thin, long strips and set aside for topping.
- In a large mixing bowl, combine the whipped cream cheese, mayonnaise, grated onion, dill, grated cucumber, shredded chicken, and lemon juice. Season with salt and pepper. Mix until smooth, creamy, and well combined.
- Spread a generous layer of the chicken salad onto a slice of thin white bread. Top with a few cucumber strips and the second slice of bread.
- Cut in half diagonally or into small tea sandwich squares for serving.
