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.)

vegetable oil, onions, fresh rosemary, ground cloves, cranberry sauce, cocktail rye bread, dijon mustard, thin ham, swiss cheese, toothpicks

Taken from www.allrecipes.com/recipe/129035/mini-ham-swiss-rye-sandwiches-with-cranberry-onion-relish/ (may not work)