Shamrock Sandwiches

By carvalhohm2

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

Preparation

Step 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.

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.