Pork Roll Sandwich Recipe with Egg and Cheese

A pork roll sandwich is a New Jersey favorite made with crisp-edged slices of savory pork roll, usually served on a soft roll with egg and melted cheese. This straightforward version cooks the pork roll in a skillet and builds a hot, filling sandwich with American cheese and a fried egg.

Ingredients

2 soft Kaiser rolls or hamburger buns, about 4 oz (115 g) each
4 slices pork roll, about 3 oz (85 g) total, each about ¼ inch (6 mm) thick
2 large eggs
2 slices American cheese, about 1 oz (28 g) total
1 teaspoon (5 ml) neutral oil, such as canola, if needed
⅛ teaspoon (0.5 g) kosher salt, or to taste
⅛ teaspoon (0.3 g) freshly ground black pepper, or to taste
2 teaspoons (10 g) unsalted butter, optional, for toasting the rolls
2 teaspoons (10 g) ketchup or hot sauce, optional, for serving

Instructions

Prepare the rolls and pork roll. Split the rolls and set them beside the stove. If the pork roll slices do not already have cuts around the edges, make three or four short cuts from the outside edge toward the center of each slice. This helps prevent the slices from curling as they cook.
Toast the rolls. Set a large skillet over medium heat. If you like toasted buns, spread the cut sides with the optional butter and place them cut-side down in the dry skillet for 1–2 minutes, until lightly golden. Transfer to plates. Wipe out loose crumbs if needed.
Brown the pork roll. Add the pork roll slices in one layer to the skillet. Cook for 2–3 minutes per side, turning once, until browned at the edges and hot throughout. Pork roll is a ready-to-eat processed product; browning it is for texture and serving temperature. If using a product that requires cooking, follow its package directions and use a food thermometer: the USDA FSIS safe minimum for ground pork is 160°F (71°C), and the package may specify a different applicable instruction for that product. Move the slices to the bottom halves of the rolls, overlapping them as needed.
Fry the eggs. If the pan is dry, add the teaspoon of oil. Crack in the eggs and cook over medium-low heat until the whites are set and the yolks reach your preferred doneness. For the USDA FSIS safe minimum, egg dishes should reach 160°F (71°C); check with a food thermometer if serving eggs fully cooked. Season lightly with salt and pepper. Place one egg on each sandwich. For easier thermometer placement, scramble the eggs and cook until they reach 160°F (71°C).
Melt the cheese and finish. Put a slice of cheese over each egg. Cover the skillet for about 30–60 seconds, just until the cheese softens, or place the sandwiches under a broiler briefly, watching closely. Close each sandwich with the top roll and serve hot, with ketchup or hot sauce if desired.

Tips

Cut the edges. The small notches help the pork roll stay relatively flat in the pan, making it easier to brown evenly.
Watch the heat. Medium heat gives the slices time to brown without scorching. Pork roll can release enough fat to cook in its own drippings; add oil only if the skillet is dry.
Choose the right roll. A soft Kaiser roll is a common choice, but a sturdy hamburger bun works well. Avoid very crusty bread if you want the egg and cheese to stay in place.
Season gently. Pork roll and American cheese are already salty, so taste before adding more salt. If your pork roll is unusually salty, skip salting the eggs.

Serving Suggestions

Serve the sandwich immediately while the pork roll is hot and the cheese is soft. Hash browns, home fries, or roasted potatoes make a filling breakfast side; for something lighter, add sliced tomato, fruit, or a simple green salad. Ketchup is a familiar condiment, while hot sauce adds a sharper kick. If serving for brunch, offer the condiments separately so each person can choose.

Variations

Classic pork roll, egg, and cheese: Keep the ingredient list simple and use a soft roll, pork roll, egg, and American cheese. The proportions here make a substantial sandwich without overwhelming the bun.
Use Taylor ham or another regional pork roll: “Taylor ham” is a widely used New Jersey name for pork roll, though packaging and local usage vary. Use the same quantity and cooking method; follow the product label if its thickness or cooking directions differ.
Swap the cheese: Cheddar, provolone, or pepper jack can replace American cheese. Cheddar brings a sharper flavor, while provolone is milder; either may take a little longer to melt.
Make it without a fried egg: Leave out the egg for a simpler pork roll and cheese sandwich, or scramble one egg per sandwich and cook it through to 160°F (71°C).
Add vegetables: A thin tomato slice, sautéed peppers, or a few rings of onion can add freshness or sweetness. Keep additions modest so the sandwich remains easy to hold.

Storage and Reheating

These sandwiches are best eaten as soon as they are assembled. For food safety, refrigerate leftovers within 2 hours; if the room is above 90°F (32°C), refrigerate within 1 hour. Store the sandwich in an airtight container and use within 3–4 days, though the roll will soften and the egg may become firmer.

Reheat refrigerated leftovers until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. A skillet over low heat, covered, helps warm the filling without toughening it; check the center with a food thermometer. A microwave also works in short bursts, but can make the bread chewy. For the best texture, store components separately when possible and assemble after reheating.

Frequently Asked Questions

What is pork roll?
Pork roll is a seasoned, smoked, processed pork product associated with New Jersey. It is sold in sliced or unsliced form and is often browned before serving in a breakfast sandwich. Some people call it Taylor ham, but names vary by region.

Do I need to cook pork roll before eating it?
Most sliced pork roll is sold ready to eat, and cooking it in this recipe warms and browns it. Check the label, since products can differ. If the package says it must be cooked, follow its instructions and use a thermometer when the product’s applicable safe-temperature guidance calls for one.

Why do pork roll slices curl in the pan?
The outer edge can contract faster than the center as the slice heats. Make a few short cuts around the edge before cooking, and use medium rather than high heat to help the slice brown more evenly.

Can I cook the egg and pork roll in the same skillet?
Yes. Brown the pork roll first, transfer it to the rolls, then fry the eggs in the drippings if there is enough fat left. Add a little oil only if the pan is dry, and clean the skillet between ingredients if it has burnt residue.

What can I use instead of a Kaiser roll?
A soft hamburger bun, English muffin, or breakfast roll works. An English muffin is smaller and firmer, so you may want to use thinner pork roll slices or adjust the amount to fit.

Can I make these sandwiches ahead?
You can cook the pork roll and eggs ahead, refrigerate them promptly, and assemble later. Reheat the filling to 165°F (74°C) before serving, then add freshly toasted bread and cheese. The sandwich is less likely to turn soggy when assembled just before eating.

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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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