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Pork Roast, Pear & Caramelized Onion Sandwiches
Makes 8


  1. In a large skillet, cook the onions in olive oil on medium-low heat for 20 to 30 min., until soft and golden brown; set aside.
  2. Mix the mayonnaise with chopped rosemary; set aside.
  3. Split the buns crosswise and spread 1 tbsp (15 mL) rosemary mayonnaise on both halves. Layer 2 slices of pork, 2 to 3 slices of pear and a spoonful of caramelized onions on the bottom half of each bun. Close the sandwiches with the top halves. Serve immediately or wrap tightly and keep chilled until ready to serve.
  • 2 cups (500 mL) onions (approx. 2 onions), sliced into half moons
  • 4 tsp olive oil (20 mL)
  • 3/4 (175 mL) cup mayonnaise
  • 3 tbsp (45 mL) chopped fresh rosemary leaves
  • 8 honey multigrain mini loaves
  • 16 slices old-fashioned pork roast
  • 2 Bosc pears, cored and sliced