Balsamic Caramelized Onion & Pulled Pork Open-Faced Sandos
September 13, 2015
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Sorry for the long title, but I had to fit all the deliciousness into it. And that didn’t even include the fresh rosemary and gooey mozzarella cheese. Remember these Rosemary Balsamic Caramelized Onions from a couple weeks ago? Well they are back and even tastier in this dish.
If you don’t have any pulled pork on hand, check out my recipe here. Once you have the caramelized onions and pull pork ready, these babies are a breeze to assemble. The crispy bread, gooey cheese and sweet caramelized onions make this dish to-die-for. As the weather cools down, indulge in one of these guys!
Balsamic Caramelized Onion & Pulled Pork Open-Faced Sandos
Ingredients
- 4 slices sourdough bread (or other bread of choice)
- 1 T olive oil
- 1 c rosemary balsamic caramelized onions (recipe link in post)
- 2 c pulled pork
- 1 c mozzarella cheese
- 1 T fresh rosemary, minced
- 1/2 T black pepper
Instructions
- Preheat the oven to 350F.
- Drizzle the olive oil on the bread and toast for a few minutes, until it begins to crisp.
- Layer the pulled pork, caramelized onion and mozzarella cheese on the toast. Bake for an additional 5-10 minutes, until cheese is melted and bubbly.
- Garnish with fresh rosemary and black pepper to serve.
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Categories: Lunch, Main Course, Meat, Recipes, Snacks