Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

Name: Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
Total time: 50
Yield: 44
Ingredients: 2 tablespoons vegetable oil; 2 large onions, cut into medium dice; 4 teaspoons minced fresh rosemary; 0.5 teaspoon ground cloves; 1 (16 ounce) can whole berry cranberry sauce; 1 (16 ounce) package cocktail rye bread; 0.25 cup Dijon mustard; 2 pounds thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread; 12 ounces thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens; 44 Toothpicks

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Lunch 50 Mins.

Ingredients

44 servings

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2 tablespoons vegetable oil
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2 large onions, cut into medium dice
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4 teaspoons minced fresh rosemary
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0.5 teaspoon ground cloves
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1 (16 ounce) can whole berry cranberry sauce

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1 (16 ounce) package cocktail rye bread
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0.25 cup Dijon mustard
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2 pounds thin ham slices from a baked spiral-cut ham (or substitute Black Forest ham), cut to fit rye bread
•

12 ounces thinly sliced Swiss cheese, cut to fit rye bread Arugula or other baby salad greens
•

44 Toothpicks

Instructions

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.)
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.)