Shamrock Sandwiches

Yield: about 16 sandwiches

Ingredients

• 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)

Instructions

1. In a mixing bowl, beat cream cheese, mayonnaise and mustard. Add corned beef, onion, dill and salt; mix well.
2. 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.