Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 44 |
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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. Ingredients:
2 tablespoons vegetable oil |
2 large onions, cut into medium dice |
4 teaspoons minced fresh rosemary |
1/2 teaspoon ground cloves |
1 (16 ounce) can whole berry cranberry sauce |
1 (16 ounce) package cocktail rye bread |
1/4 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 |
toothpicks (optional) |
Directions:
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.)
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.)
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