Mini Ham and Swiss Sandwiches with Cranberry Onion Relish
2 tbsp vegetable oil
2 large onions, cut to a medium dice
4 tsp minced fresh rosemary
1/2 tsp ground cloves
1 (16 oz) can whole berry cranberry sauce
1 (16 oz) package cocktail rye bread
1/4 cup dijon mustard
2 lbs thin ham slices, from a baked spiral-cut ham or
black forest ham, cut to fit the rye bread
12 oz thinly sliced Swiss Cheese, cut to fit rye bread
Arugula or other baby salad greens
Toothpicks
Heat oil in a 12 inch skillet over midium high heat. Add onions; saute
until well browned, 10-12 minutes. Add rosemary and cloves; continue
to saute until fragrant, 1-2 minutes longer. Stir in cranberry sauce, and
simmer until heated through. Remove from heat and set aside. (Cranberry
onion relish can be made up to two weeks ahead and refrigerated). To
assemble sandwiches; working in batches, lay breads on a work surface
and spread with 1/4 tsp dijon mustard and 1 tsp cranberry relish. Top
half the breads with a portion of ham, cheese and arugula, then 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 up to 2 hours.