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Shamrock Sandwiches Recipe

Shamrock Sandwiches Recipe photo by Taste of Home

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Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation. —Taste of Home Test Kitchen

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Shamrock Sandwiches Recipe

Prep: 35 min.

Yield: 8 Servings

35 35

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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 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.

Originally published as Shamrock Sandwiches in Quick Cooking March/April 1999, p37

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Shamrock Sandwiches

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Reviewed on Mar. 17, 2013 by Stampincat

These turned out very good and were a lot of fun for a St. Patty's party. They taste even better after sitting for a couple of hours and the tastes melding together.