Prepare bread: Choose good quality white bread or another variety of your preference. For traditional tea sandwiches, remove the crusts with a sharp knife. The bread should be soft but sturdy enough to hold the spread.
Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere. Don’t spread too thinly – the filling should be substantial enough to taste in every bite.
Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For the cleanest cuts, wipe your knife between slices. Arrange on a serving platter and garnish with dill sprigs if desired. The pale green filling should be visible and appealing.
