Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and cook, stirring often, for about 10 minutes until soft and golden.

2. Stir in the minced rosemary and ground cloves and cook for 1 minute until fragrant.

3. Add the whole berry cranberry sauce, stir to combine, and simmer over low heat for 5 minutes until thickened slightly. Remove from the heat and let cool to room temperature.

4. Spread the Dijon mustard lightly over the cut sides of the cocktail rye bread slices.

5. Layer a piece of ham and a piece of Swiss cheese, cut to fit, on the bottom slices of rye. Heat the ham through first if you prefer warm sandwiches.

6. Top each with a few arugula or baby greens and a spoonful of the cranberry onion relish, then place the second rye slice on top.

7. Secure each sandwich with a toothpick if desired. Serve at room temperature or chilled, and keep any leftover relish refrigerated.