Shamrock Sandwiches

1 (8 oz) pkg. cream cheese, softened
2 Tbsp. Dijon mustard
2 Tbsp. grated red onion
1/4 c. mayonnaise
2 tsp. snipped fresh dill OR 3/4 tsp. dill weed
1 (2 1/2 oz) pkg. thinly sliced cooked corned beef, chopped
Fresh dill sprigs, optional
1/4 tsp. salt
1 lb. thinly sliced seedless rye bread

In mixing bowl beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a shamrock cookie cutter cut out two shamrocks from each slice of bread. Spread tablespoonfuls of filling over half of the bread; top with remaining bread. Garnish with dill if desired. Makes about 16 sandwiches.

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