Mini Ham, Swiss, Rye Sandwiches with Cranberry Onion Relish

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.)