Shamrock Sandwiches
Quick Cooking
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Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Or substitute horseradish for the mustard and garlic powder for the dill for a fun variation.
SERVINGS: 8
CATEGORY: Main Dish
METHOD:
TIME: Prep: 35 min.
Ingredients:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 package (2 ounces) thinly sliced deli corned beef, chopped
- 2 tablespoons grated red onion
- 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
- 1/4 teaspoon salt
- 1 pound thinly sliced seedless rye bread
- Fresh dill springs, optional
Directions:
In a large mixing bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.