Name: Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
Prep time: 35 min
Cook time: 35 min
Yield: 44
Ingredients: Vegetable oil - 2 tablespoons; Onions, cut into medium dice - 2 large; Minced fresh rosemary - 4 teaspoons; Ground cloves - ½ teaspoon; Whole berry cranberry sauce - 1 (16 ounce) can; Cocktail rye bread - 1 (16 ounce) package; Dijon mustard - ¼ cup; Thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread - 2 pounds; Thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens - 12 ounces; Toothpicks - 44

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

Recipe information

Cooking:

35 min.

Servings per container:

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Ingredients for - Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

1. Vegetable oil - 2 tablespoons

2. Onions, cut into medium dice - 2 large

3. Minced fresh rosemary - 4 teaspoons

4. Ground cloves - ½ teaspoon

5. Whole berry cranberry sauce - 1 (16 ounce) can

6. Cocktail rye bread - 1 (16 ounce) package

7. Dijon mustard - ¼ cup

8. Thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread - 2 pounds

9. Thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens - 12 ounces

10. Toothpicks - 44

How to cook deliciously - Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

1. Stage

Heat oil in a 12-inch skillet over medium-high heat. Add onions; saute until well-browned, 10 to 12 minutes. Add rosemary and cloves; continue to saute until fragrant, 1 to 2 minutes longer. Stir in cranberry sauce, and simmer until heated through. Remove from heat and set aside. (Cranberry-Onion Relish can be cooled, covered and refrigerated up to 2 weeks ahead.)

2. Stage

To assemble: Working in batches, lay breads on a work surface and spread with about 1/4 tsp. mustard and 1 tsp. cranberry relish. Top half the breads with a portion of ham, cheese and arugula (optional), then the remaining bread slice. Halve each sandwich on the diagonal, sticking each half with a toothpick. (Sandwiches can be covered with a damp paper towel and plastic wrap and can remain at room temperature for 2 hours.)