Shamrock Sandwiches recipe

8 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 (2 1/2 ounce) package thinly sliced cooked 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 sprigs (optional)

In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well. Using a 2-inch shamrock cookie cutter, cut out two shamrocks from each slice of bread. Spread tablespoonsful of filling over half of the bread; top with remaining bread. Garnish with dill if desired.

Yield: about 16 sandwiches.