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Shamrock Sandwiches

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

PREP

 35 min.

TOTAL

 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.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008