Ingredients50 m servings 114 cals
- 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.)
- Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 114 calories; 4.9 g fat; 10.9 g carbohydrates; 6.5 g protein; 19 mg cholesterol; 389 mg sodium. Full nutrition
ReviewsRead all reviews 5
These mini sammys are the perfect snack, appy or accompanyment to soup. The relish is delicious, cranberry is the perfect flavor accomanyment to ham. A great recipe any time of year. Love this ...
Fantastic recipe!!!! I was searching for a great mini sandwich idea to make for my parents 50th anniversary party. I have to tell you, big big hit. The relish really makes this, I used about 4 T...
I found this recipe because I was looking to replicate a cranberry onion jam I had in a restaurant. I don't eat ham but the relish was perfect for turkey sandwiches.
Nothing special. I was invited to an indoor "picnic" party and did a trial run and see no reason to make again. I don't think it is even worth trying again, with adjustments.