Mini Porchetta Sandwiches
Porchetta Sliders with Gruyere & Caramelized Onion
- 1 onion
- 2 tablespoons butter, plus softened butter for the buns
- 1 pound porchetta, thinly sliced
- 12 slices gruyere
- Mayonnaise seasoned with your favorite hot sauce (or try this roasted vegetable mayo)
- 6 slider buns
Cut the onion in half, then slice thinly. Melt the butter in a skillet over medium heat, add onions. Reduce heat to low and cook until caramelized, about 25 minutes.
Butter the slider buns, and toast buttered-side down on a griddle or saute pan. Reserve.
Thinly slice the porchetta and warm in a cast iron pan or on a flat top griddle. Once the porchetta is browned on one side, flip it and top with gruyere cheese. Once the cheese is melted put on the bottom of the slider bun and then top with caramelized onion. Smear the top bun with the spicy mayo (or just play mayo if you prefer). Eat immediately.
Photograph by Madeleine Hill.