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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.
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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 https://www.bookologymagazine.com/
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