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Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. [1] [2] [3] Invented near the beginning of the 20th century, [1] it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip [3] [4] or combined with meat in a sandwich.
Cucumber sandwiches and tea, as served at Kensington Palace. Cucumber sandwiches formed an integral part of the stereotypical afternoon tea affair. [2] By contrast, people of the era's lower working classes were thought to prefer a coarser but more satisfying protein-filled sandwich, in a "meat tea" that might substitute for supper.
RESERVE 2 tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. CUT each cucumber half into 5 pieces to serve.
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The cucumber tea sandwich in particular is considered the quintessential tea sandwich. [2] A cucumber sandwich made with Benedictine is a classic in Kentucky, US. [5] Other popular tea sandwich fillings include tomatoes, pimento cheese, ham with mustard, smoked salmon with cream cheese, fruit jam, curried chicken, fish paste, and egg salad.
There are the ones that we all know: peanut butter and jelly, ham and cheese, tuna salad, whatever they're serving at Panera. Then there are the regional sandwiches, like spiedies in Binghamton ...
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Lox on a bagel with cream cheese, thinly sliced onion, capers, and sometimes sliced tomato. Luther burger: United States: Hamburger or cheeseburger on glazed doughnuts instead of a bun. Marmalade: United Kingdom: White bread, butter and orange marmalade, popularized by the Paddington books by Michael Bond [citation needed]. Marmite: United Kingdom