Pork Roll Egg and Cheese Breakfast Sandwich

A pork roll egg and cheese breakfast sandwich layers crisp-edged pork roll, a cooked egg, and melted cheese inside a toasted roll. This New Jersey diner favorite is quick to make at home, with a little browning on the meat and a covered pan helping the cheese melt without overcooking the egg.

Ingredients

1 kaiser roll or soft sandwich roll, about 3½ inches (9 cm) wide
2 slices pork roll (also called Taylor ham), about 2 ounces (57 g) total
1 large egg
1 slice American cheese, about ¾ ounce (21 g)
1 teaspoon (5 ml) neutral cooking oil, only if needed for the pan
⅛ teaspoon (0.5 g) kosher salt, or to taste
⅛ teaspoon (0.3 g) freshly ground black pepper, or to taste
1 teaspoon (5 g) butter, optional, for toasting the roll

Instructions

Prepare the roll and pork roll. Split the roll horizontally. If the pork roll slices are whole, make a small cut from the outer edge toward the center of each slice; this helps them lie flat as they heat. Pork roll is cured and fully cooked, but it should be heated until steaming hot. Set a nonstick skillet over medium heat.
Toast the roll. If you like a crisp, buttery roll, spread the cut sides with the optional butter. Toast them cut-side down in the skillet for 1 to 2 minutes, until lightly golden. Transfer to a plate. You can also toast the roll in a toaster or leave it soft.
Brown the pork roll. Place the slices in the skillet. Cook for about 2 minutes per side, until hot with browned edges. Pork roll releases some fat as it cooks, so add the oil only if the pan is dry or the slices are sticking. Move the slices to the bottom half of the roll and stack them slightly overlapping.
Cook the egg. Crack the egg into the skillet. For a folded egg, break the yolk with a spatula and gently fold the egg’s edges inward as it sets; for a fried egg, leave the yolk intact and cook to your preference. Add the salt and pepper. For food safety, the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C); check the thickest part with a food thermometer, especially if the egg is folded or cooked through. Do not rely on a runny yolk as proof of safe temperature.
Melt the cheese and assemble. Place the cheese over the egg during its last 30 seconds in the pan. Cover the skillet briefly to help it melt, keeping the pan on low if needed. Transfer the egg and cheese onto the pork roll, close the sandwich, and serve hot.

Tips

Watch the heat. Medium heat browns pork roll without scorching it; lower the heat before adding the egg if the skillet is very hot. A covered pan melts the cheese quickly, so check it after about 30 seconds.
Choose the egg texture. A broken-yolk, folded egg is easier to bite through and distribute across the sandwich. An intact yolk is messier; cook it to the safe temperature specified above.
Adjust the salt. Pork roll and American cheese are already salty. Season the egg lightly, then taste the finished sandwich before adding more.
Use another roll or cheese if needed. A soft English muffin, potato roll, or sturdy toasted bread works. Cheddar or provolone can replace American cheese, though they may melt less smoothly.

Serving Suggestions

Serve the sandwich as soon as it is assembled, while the roll is warm and the cheese is soft. For a fuller breakfast, add home fries, hash browns, or fresh fruit. A cup of coffee or tea is a simple match. If you are serving several people, cook the pork roll in batches and make each egg just before assembling so the sandwiches do not sit and turn soggy.

Variations

Classic New Jersey style: Keep the pork roll, egg, and American cheese combination, using a kaiser roll or another soft roll. “Taylor ham” is a common regional name for pork roll, though the names are used differently across parts of New Jersey.
Spicy: Add a few dashes of hot sauce or a thin layer of pepper relish. Add it after cooking so the roll stays crisp.
Extra cheese: Use two thin slices of American cheese, or add a little shredded cheddar. Keep the portions moderate so the filling stays inside the roll.
With vegetables: Add a few sautéed onion or bell pepper strips. Cook them before the egg, then set them aside while browning the pork roll.

Storage and Reheating

This sandwich is best eaten fresh. If you need to save it, refrigerate it within 2 hours of cooking; separate the components when practical, then wrap or place them in a sealed container. Keep cooked egg and pork roll refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. For longer storage, freeze the cooked filling separately for up to 2 months for best quality; thaw it in the refrigerator.

Reheat the filling in a skillet over medium-low heat, turning the pork roll and covering briefly to warm the egg and melt the cheese. Alternatively, microwave it in short bursts, loosely covered, until hot throughout. Leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. Toast a fresh roll separately, then assemble; reheating the whole sandwich can make the bread chewy or damp. Discard any sandwich left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is pork roll the same as Taylor ham?
They refer to the same general New Jersey cured pork product, but the preferred name varies by region and is a familiar point of local debate. Use the product labeled pork roll or Taylor ham where you shop; either works in this sandwich.

Does pork roll need to be fully cooked?
Pork roll is cured and typically sold ready to eat, but heating it in the skillet improves its flavor and texture. Follow the package directions if they differ, and heat the slices until steaming hot.

Can I cook the egg sunny-side up?
You can, but an intact runny yolk does not meet the USDA FSIS safe minimum of 160°F (71°C) for egg dishes. For a safer sandwich, cook the egg through and verify its temperature with a food thermometer, or use pasteurized egg if you want a softer texture.

How do I keep the sandwich from getting soggy?
Toast the cut sides of the roll, assemble just before serving, and avoid adding wet toppings. If packing it to eat later, store the filling and roll separately and combine them after reheating.

Can I make more than one sandwich at a time?
Yes. Brown the pork roll in batches and keep it warm while you cook the eggs individually or in a larger skillet. Assemble each sandwich close to serving time; avoid holding cooked eggs at room temperature.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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