Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

If you run out of time to assemble the sandwiches, simply set out the spiral-cut ham along with the relish, mustard and rye bread, and let people assemble their own.

• Preparation Time: 35 mins
• Cooking Time: 15 mins
• Total Time: 50 mins
• Calories: 114 Calories

Ingredients

• ½ teaspoon ground cloves
• 2 tablespoons vegetable oil
• 1 (16 ounce) can whole berry cranberry sauce
• ¼ cup Dijon mustard
• 1 (16 ounce) package cocktail rye bread
• 2 large onions, cut into medium dice
• 4 teaspoons minced fresh rosemary
• 44 Toothpicks

Recipe Instructions

Step 1

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.)

Step 2

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.)