Hors D'oeuvres

Butter Toasted Fontina & Parmesan, Roasted Prosciutto, Caramelized Onion with Spicy Sriracha Aioli Sandwich

Caramelized Onions

Delicious.  Ridiculous. These are great sandwiches to be served with a Roasted Tomato, Herbs & Parmesan Soup or you cut them into squares and serve during cocktail hour; either way they are delicious mix of the nutty flavors of the caramelized onions and parmesan cheese, the gooey fontina and the kick of the Sriracha make a very tasty mix of flavors.

Sure there are a few steps to make this but it is not too taxing and well worth the effort.  Think about it, a few simple things to do:

  • Roast the prosciutto
  • Caramelize the onions
  • Shred the cheese
  • Make the aioli (flavored mayonnaise)

Obviously not a sandwich to make for a quick grab-and-go lunch, but if you have 6 or more people then why not serve a sandwich  or an an appetizer to remember?  As we all know, the events we do for work or play have to hit the five senses, even if it is a quick sandwich and a bowl of soup for lunch.

Make 6 Sandwiches


  • 8 ounces fontina cheese, shredded
  • 4 ounces of parmesan cheese, shredded
  • 6 ounces of prosciutto, baked until crispy
  • Caramelized Onions, cooked for about 45 minutes–until golden brown
  • 1 cup of mayonnaise
  • 2-3 dashes of Sriracha
  • 1 tablespoon of fresh chives, finely chopped
  • 12 slices of pullman bread
  • 4 tablespoons of unsalted butter, melted

Making It

  • Turn the oven to 375 degrees, lay the prosciutto on a baking sheet lined with parchment paper, cook for 15 minutes (check at 12 minutes to make sure not to overcook), when crispy take out and transfer to paper towels to drain off the oil, then rough chop into 1/2 inch chunks
  • Make the Caramelized Onions, go the full distance until they are a deep golden brown, so cook for 45 minutes or so, let cool over paper towels to drain the oil, then rough chop
  • Mix the mayonnaise with the Sriracha and chives
  • Mix the cheeses, crispy prosciutto and caramelized onions in a bowl
  • Melt the butter and brush the outside of each piece of bread, flip them butter side down and spread the aioli on the inside of each piece, then mound the cheese mix and top with the bread so that the buttered side faces out.  I am not talking down to you, but you cannot believe what I have seen over the years.  Shocking
  • Put a skillet over a medium to medium-low flame and cook until golden brown on each side, let rest then cut according to how you are serving it (sandwich or appetizer)


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