A pork roll egg and cheese sandwich layers crisp-edged slices of New Jersey pork roll with a hot egg and melted cheese on a soft roll. It is a hearty breakfast sandwich that comes together quickly in one skillet; the balance of salty, savory meat, creamy cheese, and a tender egg is the appeal.
Ingredients
- 2 soft Kaiser rolls or sandwich rolls, about 4 inches wide (2 rolls; about 120 g total)
- 4 slices pork roll, about 1/4 inch thick (4 oz / 115 g total)
- 2 large eggs (about 100 g without shells)
- 2 slices American cheese (about 1 oz / 28 g total)
- 1 teaspoon neutral oil, such as canola (5 ml), only if the pan is dry
- 1 teaspoon butter, softened (5 g), optional for toasting the rolls
- Black pepper, to taste (optional)
Instructions
- Split the rolls and set them near the stove. If you like toasted bread, spread the cut sides with butter. Pork roll releases fat as it cooks, so you usually will not need additional oil.
- Use a sharp knife to make a small cut from the edge toward the center of each pork roll slice. This helps the slices lie flat rather than curl in the skillet. Heat a large skillet over medium heat. Add the pork roll in one layer and cook for about 2 minutes per side, until browned and hot. Transfer the slices to a plate. If the pan is dry, add the teaspoon of oil.
- Toast the rolls cut-side down in the same skillet for 1 to 2 minutes, until lightly golden. Set them aside, cut-side up. If the skillet is crowded, toast the rolls in batches.
- Lower the heat to medium-low. Crack the eggs into the skillet, leaving space between them. Cook until the whites are set and the yolks reach your preferred doneness; for a fully cooked sandwich, break the yolks and cook until no liquid egg remains. For food safety, USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C); check with a food thermometer if serving anyone at higher risk from foodborne illness.
- Lay a slice of cheese over each egg. Add two slices of pork roll to each egg, then cover the skillet for about 30 seconds, just until the cheese softens and melts. Take care not to overcook the eggs while the cheese melts.
- Place one egg, cheese, and pork roll portion on each toasted roll. Season with black pepper if desired, close the sandwiches, and serve while hot.
Tips
- Cut the pork roll before frying. A short slit at the edge reduces curling and helps the slices brown evenly. Avoid cutting all the way through the center.
- Mind the salt. Pork roll and American cheese are both savory, so taste before adding salt. Pepper or a little hot sauce is often enough.
- Adjust the egg gently. Medium-low heat gives the whites time to set without toughening the edges. If you prefer runny yolks, that is a common serving style, but fully cooking eggs is the safer choice for pregnant people, young children, older adults, and people with weakened immune systems.
- Use a substitute if needed. Taylor ham is another name often used for pork roll in parts of New Jersey. If pork roll is unavailable, thinly sliced Canadian bacon or ham works, though it is usually less fatty and has a different seasoning; lightly oil the skillet so it browns.
Serving Suggestions
Serve the sandwich straight from the skillet, while the cheese is soft and the roll is warm. Hash browns, home fries, or a simple fruit salad make easy sides. For a classic diner-style breakfast, add coffee or orange juice; for a lighter plate, pair it with sliced tomato or fruit.
Condiments are optional. Ketchup is a familiar choice, while hot sauce adds heat without much extra preparation. Put sauces on the side if you want the roll to stay crisp. A soft Kaiser roll is traditional in many versions, but any sturdy breakfast roll that can hold the filling will do.
Variations
Cheese options: American cheese melts smoothly and has a mild flavor. Cheddar, provolone, or Swiss can be used instead; sharper cheese gives the sandwich a more pronounced flavor and may melt less evenly, so cover the pan briefly.
Egg styles: Fry the eggs intact for defined whites and yolks, or scramble them for an evenly distributed filling. For scrambled eggs, whisk each egg lightly, cook over medium-low heat while stirring, and add the cheese once the eggs are nearly set. The egg mixture should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes.
More toppings: Add sautéed onions, peppers, or a thin tomato slice. Cook vegetables before the eggs and remove them from the skillet, then assemble with the pork roll. A few pickled jalapeño slices add a tangy, spicy contrast.
Different bread: Use an English muffin, bagel, or toasted white bread instead of a Kaiser roll. Bagels are denser, so keep the filling modest; an English muffin makes a smaller sandwich and may need less pork roll.
Storage and Reheating
This sandwich is best assembled and eaten fresh. If you have leftovers, refrigerate them within 2 hours of cooking, separating the filling from the roll if possible so the bread does not become soggy. Store in a covered container and use within 3 to 4 days. Do not leave cooked eggs or pork roll at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Reheat the pork roll and egg filling in a covered skillet over low heat, turning once, or microwave in short intervals until steaming hot throughout. Leftovers should reach 165°F (74°C) when reheated; check the center with a food thermometer. Warm the roll separately in a toaster or skillet. Freezing is possible for the filling, but egg texture may become firmer or watery after thawing; freeze airtight for up to 2 months for best quality and thaw in the refrigerator before reheating.
Frequently Asked Questions
Is pork roll the same as Taylor ham?
They are regional names for the same New Jersey processed pork product. “Taylor ham” is commonly used in northern parts of the state, while “pork roll” is more common elsewhere. The name printed on a package may depend on the producer and location.
What is the best cheese for this sandwich?
American cheese is popular because it melts quickly and smoothly. Choose cheddar, provolone, or Swiss if you prefer a stronger flavor; cover the skillet briefly to help the cheese melt without overcooking the egg.
Do I need to cut a slit in the pork roll?
It is helpful but not essential. Pork roll can curl as it heats, and a short cut from the outer edge toward the center lets the slice stay flatter against the skillet for more even browning.
Can I make the sandwich ahead?
For the best texture, cook the filling and toast the roll just before serving. You can cook the pork roll ahead and refrigerate it promptly, then reheat it with the egg and cheese when ready; cooked components should be refrigerated within 2 hours.
Can I use another kind of roll?
Yes. Kaiser rolls, soft sandwich rolls, English muffins, bagels, and toast all work. Choose bread sturdy enough to hold the filling, and toast it lightly if you want a more substantial texture.
How do I keep the egg from overcooking?
Cook over medium-low heat and add the cheese only when the egg is almost done. Cover the pan briefly to melt the cheese, then assemble promptly. If cooking eggs intact, the yolk can remain runny by preference, but fully cooked eggs are safer for people at higher risk from foodborne illness.
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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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