Irish Flag Sammich Recipes

PAM'S LOX O' THE IRISH SAMMICH

Steps:

• Place cream cheese and mayonnaise in a bowl and mix thoroughly with a fork or whisk. (If using the optional dried veggie mix, rehydrate in a small bowl or cup with hot water or in the microwave for 30 seconds, set aside for the veggies to sufficiently soften, then drain and squeeze out any excess moisture.) Add dill, garlic powder, chives and rehydrated veggies (if using), and mix well.
• Wash and shake dry the watercress, split the hoagie rolls and spread with 1/4th of the cream cheese mixture, top and bottom. Add watercress to your liking and then layer about 1 1/2 oz. of smoked salmon on each roll. Place top on roll and serve. (If you like, you can toast the rolls in a hot skillet with a little butter before making the sandwiches.) Serve with orange carrot sticks, green olives and white cucumber or zucchini slices on a small bed of watercress. Add dab of spread on the side to dip veggies.
• You could substitute the pre-prepared Garden Veggie Cream cheese and just add a little extra dill and some mayo to it, if desired. I also think this would make an elegant brunch sandwich on mini croissants.

IRISH FLAG LAYERED SHOT

Steps:

• Layer in a pony glass or shot glass in the order given.
• The secret is to pour slowly, barely dribble the liqueurs into your glass.
• Start with your first liqueur and pour it into your glass, now take your spoon and place the tip of the spoon very close to your first liqueur, now carefully and slowly pour in your second liqueur over the back of the spoon and into the glass, then your third.

SAINT PADDY'S IRISH SANDWICH

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
• Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
• Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

IRISH FLAG

Steps:

• Fill the shot glass 1/3 full with green crème de menthe. Carefully pour the Licor 43 over the back of a spoon until the shot glass is 2/3 full. Pour the Baileys over the back of a spoon as the top layer.