Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
  • 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)


  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.)

05/01/2018
Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish, recipe PT15M PT1H 5 455 calories

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