1 loaf green dyed sandwich bread*
1 loaf white sandwich bread
1 cup shredded sharp cheddar cheese
1 cup shredded Colby Jack cheese
1 jar (4 oz.) pimento peppers, drained
2 cups salad dressing (mayonnaise style)
2 cups finely chopped cooked corned beef *
1/4 cup sweet pickle relish
Slice each loaf of bread lengthwise into 6 slices (set top and bottom crust slices aside for other uses).
Combine shredded cheeses, drained pimentos and 1/2-cup mayonnaise. Mix well. Add more or less salad dressing to create desired consistency. I like to use a food processor to blend ingredients for a smoother texture. Refrigerate 1-2 hours for best blending of flavors.
Combine 2/3-cup salad dressing with chopped corned beef and pickle relish. Mix well. Add more or less salad dressing to create desired spreading consistency.
RIBBONS – Spread cheese filling on two slices of white bread; spread corned beef filling on two slices green bread. Assemble sandwich by stacking alternating green and white slices on top each other (start with green on bottom). Top with a slice of green bread. Cut sides crusts from loaf. Cut loaf into 1/2 inch thick slices (if needed, refrigerate loaf 1-2 hours before slicing).
SHAMROCKS – using a shamrock cookie cutter, cut shamrock shapes along the length of sliced bread. Spread one shamrock with filling and top with a second shamrock. It’s fun to combine a white shamrock with a green shamrock for each sandwich.
Makes approximately 16-20 finger sandwiches when cut into ribbons (number of shamrocks will be determined by the size of shamrock cookie cutter).
* Order colored sandwich bread from a bakery, or use favorite bread recipe and add green food color to the water before mixing. * I like fresh leaner cuts of corned beef for this recipe rather than canned corned beef. Use a food grinder or processor to grind meat to desired consistency.