Shamrock Sandwiches

Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. For a fun variation, substitute horseradish for the mustard and garlic powder for the dill.

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2-1/2 ounces) 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-in. 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.