Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.

Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

Prepare the green onions: Trim the root ends and any wilted green parts from the green onions. Mince them finely, including both the white and green parts, ensuring the pieces are small enough to mix smoothly into the spread.

Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or an electric mixer until completely smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl to make sure there are no lumps.

Combine ingredients: Add the drained cucumber, minced green onions, chopped dill, mayonnaise, and sour cream to the cream cheese. Mix thoroughly until everything is well incorporated and the spread takes on a pale green color with flecks of herbs.

Season to taste: Gradually add salt and pepper, tasting as you go. The spread should be well-seasoned but not overly salty.

Chill the spread: Cover the Benedictine spread and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld together.

Prepare the bread: Choose soft, good-quality white bread. For traditional tea sandwiches, remove the crusts with a sharp knife.

Assemble sandwiches: Spread a generous layer of Benedictine on one slice of bread, then top with another slice. Press gently to adhere.

Cut and serve: Using a sharp knife, cut sandwiches into triangles, fingers, or squares. For clean cuts, wipe your knife between slices. Garnish with dill sprigs if desired.