Description
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
- ½ teaspoon ground cloves
- 1 (16 ounce) can whole berry cranberry sauce
- 1 (16 ounce) package cocktail rye bread
- ¼ 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
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.)
Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 44