Instructions: Special Utensil: 2 inch Shamrock-shaped Cookie Cutter

In a mixing bowl, blend together the cream cheese, mayonnaise, and Dijon mustard.

Add the chopped Pastrami, red onion, salt, and most of the fresh dill, reserving a few bits of the dill for garnishing each sandwich. Thoroughly blend the sandwich spread, making sure the ingredients are evenly distributed throughout the cream cheese.

Meanwhile, use the shamrock cookie cutter to cut two shamrocks from each slice of bread until you have 32 shamrock-shaped pieces. Spread about one tablespoonful of the sandwich mixture on 16 shamrock bread slices. Top with the other 16 pieces of bread, and garnish with a dab of Dijon mustard and a small sprig of dill weed before serving.

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