adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish
0 Likes
Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Festive mini ham and cranberry sliders bursting with holiday goodness!
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 large onions, cut into medium dice
  • 4 teaspoons minced fresh rosemary
  • 0.5 teaspoon ground cloves
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1 (16 ounce) package cocktail rye bread
  • 0.25 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:
  • In a large skillet over medium-high heat, warm the oil. Cook onions until deeply browned, for about 10 to 12 minutes. Add rosemary and cloves and cook until fragrant, about 1 to 2 minutes. Mix in cranberry sauce and simmer until warm. Remove from heat and set aside. (This Cranberry-Onion Relish can be cooled, covered, and refrigerated for up to 2 weeks.)
  • Assemble the sandwiches by spreading about 1/4 tsp. mustard and 1 tsp. cranberry relish on each bread slice. Layer half the breads with ham, cheese, and arugula, if desired, and top with the remaining bread slices. Cut each sandwich diagonally, secure each half with a toothpick, and they are ready to serve. (Sandwiches can be stored at room temperature for up to 2 hours when covered with a damp paper towel and plastic wrap.)

Similar Recipes