[7] Although benedictine is rarely seen in restaurants outside the state of Kentucky, it has been written about in articles in national publications such as The New York Times, The Washington Post, and Saveur Magazine, and also reported about on multimedia outlets such as the Food Network and NPR.

A benedictine-based sandwich was featured on the Food Network's 50 States 50 Sandwiches program in 2012,[8] on the television shows of celebrity chefs Paula Deen[9] and Damaris Phillips,[5] in Southern Living magazine as one of June's "2011 Best Recipes" for their corresponding issue,[10] in Garden & Gun magazine,[11] and in PopSugar.

[12][13] Benedictine was invented near the beginning of the 20th century by Jennie Carter Benedict, a caterer, restaurateur and cookbook author in Louisville, Kentucky.

For example, her The Blue Ribbon Cook Book, which first published in 1902, has been reprinted numerous times and recently in 2008.

[2][3] Modern variants of the recipe use grated or chopped cucumber and onions rather than juice, as well as dill and common spread ingredients.