Introducing a New Jersey classic! For today’s Mini Chef Monday we are showing our Jersey roots with this Jersey Style Pork Roll Egg and Cheese Sandwich.
This is one of my favorite breakfast sandwiches and honestly, in New Jersey people eat these for breakfast, lunch and dinner. You will find the Pork Roll Egg and Cheese Sandwich on every diner menu and sandwich shop menu in New Jersey. You can make this sandwich on a croissant, English muffin, or on a bagel, but true New Jerseyans know the best way to eat this sandwich is on a soft kaiser roll.
To begin, we prepared our eggs by frying them on a griddle. We kept the yolks a little soft, but not too runny. Once the eggs were ready, we prepped and scored our pork roll slices by making four small cuts on each slice, from the outer edges inward, to prevent the meat from curling up while frying.
Once the pork roll was perfectly seared, we stacked the cooked eggs on top of each slice before topping with slices of white American cheese. Finally, spread butter on our sliced kaiser rolls and placed them on the griddle to lightly “cook” the roll. To assemble the sandwich we placed the pork roll, egg and cheese into each roll and served hot.
- 6 slices pork roll, such as Taylor Ham (mild flavor)
- 4 tablespoons unsalted butter
- 6 kaiser rolls, split in half and toasted
- 6 large eggs
- 6 slices American cheese
- Kosher salt and freshly ground black pepper
- On a medium-low griddle, crack the eggs. 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.
- Score the edges of the pork roll slices in 4 places. This will keep the slices flat and prevent them from buckling as they cook. Heat the butter in a large nonstick griddle or skillet. Add the pork slices in one layer and brown well on both sides, about 6 minutes.
- Layer the egg and cheese on top of the cooked pork roll and place on top of each toasted roll bottom. Top with the other half of the roll and serve warm.
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