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Shamrock Sandwiches

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
  • Total Time
    Prep: 35 min.
  • Makes
    about 16 sandwiches

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 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.
Nutrition Facts
2 each: 314 calories, 18g fat (8g saturated fat), 39mg cholesterol, 783mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 9g protein.

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