Easy Benedictine And Bacon Sandwich Recipe
If you're looking for a sandwich packed with flavor, then you've come to the right place. From its crispy bacon to its creamy yet savory spread (not to mention its crunchy, flavorful vegetables), this creation from recipe developer Tricia Wheeler is a guaranteed crowd-pleaser with some regional flavor. Part of that centers on the Benedictine spread, a mixture of cucumber and cream cheese that was invented by entrepreneur and chef Jennie Carter Benedict (via Kentucky History). "Benedictine spread has its roots in Louisville, Kentucky, and was often served in small sandwiches around the Kentucky Derby," Wheeler explains. But you don't have to be at the races (or even watch them on TV) to enjoy this special sandwich.
With just 25 minutes of prep and 15 minutes of cook time, this surprisingly simple dish is perfect for a hearty lunch or a casual get-together. That's especially true since Wheeler's recipe serves four and can be easily scaled up for a hungry crowd. Plus, we'll be sharing a few tips and tricks, including some alternate ingredients and preparation techniques to achieve this classic and delicious Benedictine and bacon sandwich.
Gather your ingredients
To make your Benedictine and bacon sandwich you'll need one small red onion sliced into rings, along with red wine vinegar, salt, and freshly ground black pepper. In addition, you'll need to peel one small yellow onion and one small cucumber. You'll grate both, being sure to discard the cucumber seeds first. You'll also want to chop up four of your eight dill sprigs and select a bread that, as Wheeler explains, has "a good structure and is not too soft." A seeded whole grain or sourdough bread would work especially well here.
Finally, you'll need bacon cream cheese. If you need to make substitutions to cut out some fat in your diet, turkey bacon works just fine here, while low-fat cream cheese or Neufchâtel are also good choices for this recipe.
Cook your bacon
To begin making your Benedictine and bacon sandwich, first, pre-heat your oven to 375 F. Then cover a sheet tray with foil and place the bacon on the tray. Wheeler recommends cooking the bacon in the middle of the oven until it is crispy, which should take about 8 to 10 minutes.
If you prefer making bacon on the stovetop or even in the microwave, Wheeler says either method will work for this recipe, so long as that bacon gets cooked to the right texture. "You are just looking for crispy bacon," she says, adding, "I find the baking method is less messy and always yields good results."
Pickle your red onions
As you let the bacon cool, you can start preparing your pickled red onions. That is, these are quick-pickled red onions, meaning you won't have to wait too long to enjoy them. Put the sliced onions in a small bowl and cover them with vinegar, ½ teaspoon salt, and ½ teaspoon of freshly ground pepper. Set them aside to pickle, which should only take around 20 minutes.
As Wheeler explains, "Pickling takes the raw flavor out of onions and gives them more complexity and flavor." She recommends tasting the onions after 20 minutes to see if you like the flavor or want them to pickle longer. And, if you've got the time to plan ahead, you can take the onions even further. "You can also make pickled onions 24 hours in advance to have softer, more flavorful onions," she says.
Time to make your Benedictine spread
Of course, no Benedictine and bacon sandwich is complete without its signature spread. To make it, first, grate the cucumber and yellow onion with a box grater. PUt the grated pieces into a colander and let the juices drain.
Then place the cream cheese, the grated cucumber, the grated onion, the chopped dill, and the remaining ½ teaspoon of salt in the bowl of a stand mixer fitted with a paddle attachment. Mix all of this together for about 2 minutes until your ingredients are thoroughly combined.
What if you don't have a stand mixer?
While stand mixers can be wonderful time-savers in the kitchen, you don't have to worry about missing out on this sandwich if you don't own one. After all, chances are good that Jennie Carter Benedict didn't always have a stand mixer on hand, either, so there's no reason for the lack of one to stop you. You'll just need to plan ahead a bit.
"If you don't have a stand mixer, chop the dill well and soften the cream cheese on the counter for an hour before making the spread," Wheeler suggests. You'll then mix the ingredients by hand, preferably with a sturdy spoon. Granted, this will add a few minutes to your prep time, but with these simple adjustments, your Benedictine spread will still be creamy and full of authentic flavor.
Assemble your sandwich
Although Wheeler says more than one type of bread can work with this sandwich, she recommends seeded whole grain or sourdough bread, both of which have the structure and flavor to stand alongside the other ingredients in this sandwich. Whichever bread you decide to use, you'll want to toast it lightly and then smear it with the Benedictine spread.
Next, layer your bread with bacon, pickled onions, and arugula. You may also want to add in some thinly sliced cucumber if you have any extra. Garnish with the remaining sprigs of fresh dill. And remember, you'll want to serve this sandwich immediately, so you can enjoy all its flavors when they are at their freshest.
- 8 slices of bacon
- 1 small red onion, sliced into rings
- ½ cup red wine vinegar
- 1 teaspoon salt, divided
- ½ teaspoon of freshly ground black pepper
- 1 block of cream cheese
- 1 small cucumber, peeled and grated
- 1 small yellow onion, peeled and grated
- 8 sprigs of dill, divided
- 8 slices of breaad
- 1 cup of arugula
- Thinly sliced cucumber
- Pre-heat oven to 375 degrees Fahrenheit.
- Cover a sheet tray with foil. Place the bacon on the tray and cook in the middle of the oven until crispy (about 8-10 minutes) then let cool.
- Put the sliced red onion in a small bowl and cover with vinegar, ½ teaspoon salt, and ½ teaspoon of freshly ground pepper. Set aside to quick pickle for a minimum of 20 minutes.
- To make the Benedictine spread, grate a deseeded cucumber and the onion with a box grater. Put the grated pieces into a colander and let the juices drain.
- Place the cream cheese, grated cucumber, grated onion, chopped dill, and remaining ½ teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix for about 2 minutes until the ingredients are thoroughly mixed.
- Toast bread lightly.
- Make sandwiches by smearing the bread with Benedictine spread and then layering it with bacon, pickled onion, arugula, and dill garnish. You may also add thinly sliced cucumber.
- Serve immediately.
| Calories per Serving | 367 |
| Total Fat | 32.9 g |
| Saturated Fat | 13.2 g |
| Trans Fat | 0.1 g |
| Cholesterol | 69.4 mg |
| Total Carbohydrates | 7.3 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 3.8 g |
| Sodium | 493.7 mg |
| Protein | 9.9 g |
