Cranberry Ham And Cream Cheese Sandwich Recipes

Steps:

• 1. Lay 2 slices of fresh bread on a flat, clean surface. (plate/cutting board/counter top/table.)
• 2. Spread the softened cream cheese on one side, of one slice of the bread. (Cream cheese can be fat free or vegan substitute or Mascarpone cheese.)
• 3. Spread the cranberry sauce on one side of the other slice of bread.
• 4. Place one slice of bread on top of the other slice so that the cream cheese and cranberry sauce touch one another.

Steps:

• Leave cream cheese at room temperature and allow to soften. Once soft, stir in cranberry sauce. Slice Hawaiian rolls and spread one half with cranberry and cream cheese mixture. Add a slice of ham and put halves back together. Makes 12 sandwiches.

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• Unroll the crescent roll dough and cut along the perforated lines to separate it into individual triangles. Arrange each triangle on a work surface with the short side closest to you.
• Place about 1 teaspoon cranberry sauce on each triangle and use the back of a spoon to spread it evenly over the dough, leaving 1 inch of the tip bare. Place a piece of ham on the short side of the dough on top of the cranberry sauce and top with a slice of cheese. Wrap the sides of the ham over the short ends of the cheese to keep it intact.
• Start from the short side of the dough and roll it up and over to encase the ham and cheese. Place on the prepared baking sheet. Bake until the dough is golden brown and the cheese is slightly oozing, about 15 minutes.
• Transfer to a serving platter and serve with Dijon mustard.

Steps:

• Cut Croissant in half. Spread one side generously with cream cheese. Spread the other side generously with cranberry sauce. Add Lettuce and turkey. Fold over and devour.

Steps:

• 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.)