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.
Mix the mayonnaise with chopped rosemary; set aside.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy