Pork Roll Sandwich with Egg & Cheese

If you're not familiar, pork roll is not a roll at all but a salty, SPAM-like breakfast meat that was created by John Taylor of Trenton, New Jersey in 1856. To create an authentic "Jersey breakfast" - not just for those <i>Shore</i> kids - brown the sliced meat in a skillet, layer it atop toasted buns, and throw in a cooked egg smothered in melted cheese before closing off the sandwich.

Recipe courtesy of Young Sun Huh for Cooking Channel
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 sandwiches


  • 4 slices pork roll, such as Taylor (about 6 ounces)
  • 2 tablespoons unsalted butter
  • 4 kaiser rolls, split in half and toasted
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 4 slices American cheese
  • Ketchup, for serving, optional
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Score the edges of the pork roll slices in 3 or 4 places. This will keep the slices flat and prevent them from buckling as they cook.

Heat the butter in a large nonstick skillet over medium-high heat. Add the pork slices in one layer and brown well on both sides, about 6 minutes. Remove the slices and place one on top of each toasted roll bottom.

Reduce the heat to medium-low and crack the eggs into the skillet. Break each yolk with the corner of your spatula. Sprinkle with salt and pepper. After about 2 minutes, flip the eggs and continue cooking on the other side. Immediately place a slice of American cheese on top of each egg. Cover with a lid to melt the cheese, about 30 seconds.

Place each egg and cheese quadrant on top of a browned pork roll slice. At this point you can squeeze ketchup on top if desired. Top with the other half of the roll.

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