Shamrock Sandwiches Recipe

4.5 3 3
Shamrock Sandwiches Recipe
Shamrock Sandwiches Recipe photo by Taste of Home
Publisher Photo

Shamrock Sandwiches Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min.
MAKES:
8 servings
TOTAL 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 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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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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Reviews forShamrock Sandwiches

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lauripobanz User ID: 33298 52550
Reviewed Mar. 14, 2014

"I'll never forget the first time I made these. We used the occasion (St. Patrick's Day) to tell our 4 children that they were going to have a baby brother or sister. The girls said, "I want a sister", our oldest son said, "I want a brother" and the youngest brother said, "I want a sandwich!" He got a sandwich and we all got a good laugh. Sadly that pregnancy ended in a miscarriage, but I still have this fond memory of these sandwiches! And they were very good."

MY REVIEW
Stampincat User ID: 6827493 203016
Reviewed Mar. 17, 2013

"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."

MY REVIEW
tkarinas User ID: 4389335 52549
Reviewed Apr. 20, 2010

"Shamrock sandwiches turn out so nicely, my family simply loves them. We save them for St. Patrick's Day and enjoy them with a beautiful Irish dinner."

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