Tuesday, March 4, 2008


by: Anna McElligott

1 pkg. (8 oz.) cream cheese, softened
1/4 cup mayonnaise
2 Tbsp. Dijon mustard
1 pkg. (2-1/2 oz.) thinly sliced cooked corned beef, chopped
2 Tbsp. grated red onion
2 tsp. snipped fresh dill or 3/4 tsp. dill weed
1/4 tsp. salt
1 pound thinly sliced seedless rye bread
fresh dill sprigs, optional

In a mixing bowl, beat cream cheese, mayonnaise and mustard.
Add corned beef, onion, dill and salt; mix well.
Using a 2" shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread tablespoonfuls of filling over half of the bread; top with remaining bread.
Garnish with dill if desired.
Yield: about 16 sandwiches
(You can substitute horseradish for the mustard and garlic powder for the dill for a different variation of these sandwiches.)

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