Advertisement. Click on the ad for more information.
Winding Oak's Bookology Magazine

Pork Roll Sandwich

Pork Roll Sandwich
Serves 4
One of New Jersey's most famous foods, the Pork Roll sandwich is made from John Taylor's Pork Roll, first made in 1856. It's a lot like SPAM, but different, but to make this recipe, if you can't find Taylor Pork Roll, you can cut SPAM very thinly and use it instead.
Write a review
Print
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 4 slices Pork Roll (about 6 ounces)
  2. 2 Tbsp unsalted butter
  3. 4 Kaiser rolls, split in half and toasted
  4. 4 large eggs
  5. Kosher salt and freshly ground black pepper
  6. 4 slices American cheese
  7. Ketchup, if you like
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Notes
  1. We think perhaps poet and Dr. William Carlos Williams would have eaten this sandwich at least once, being from New Jersey. You might find this article interesting because it gives the history of the sandwich as well as places where you might enjoy the sandwich when you visit New Jersey. http://bit.ly/20VqvVs
Adapted from from The Cooking Channel
Bookology Magazine http://www.bookologymagazine.com/
No comments yet.

Leave a Reply