Shamrock Sandwiches >
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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
Prep: 35 min.
1 package (8 ounces)
PHILADELPHIA® Cream Cheese
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
3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional
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
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.
© Taste of Home 2013