A Taylor ham pork roll sandwich is a New Jersey breakfast staple: crisp-edged slices of savory pork roll tucked into a toasted roll with egg and melted American cheese. The name varies by region—many North Jerseyans say Taylor ham, while pork roll is the common term elsewhere—and this easy version cooks the meat in a skillet for a browned outside and tender center.
Ingredients
- 4 slices pork roll, about ¼ inch (6 mm) thick, 4–5 oz (115–140 g) total
- 2 soft sandwich rolls, about 4 oz (115 g) each, such as kaiser rolls
- 2 large eggs
- 2 slices American cheese, about 1 oz (28 g) total
- 1 tsp (5 ml) neutral cooking oil, only if needed
- 1 tbsp (14 g) unsalted butter, softened
- ⅛ tsp (0.5 g) kosher salt, or to taste
- ⅛ tsp (0.3 g) freshly ground black pepper, or to taste
- 2 tsp (10 g) ketchup or hot sauce, optional
Instructions
- Prepare the pork roll. If the slices are not already scored, make one short cut from the edge toward the center of each slice. This helps keep them flat as they cook. Split the rolls and spread the cut sides with butter.
- Toast the rolls. Heat a large skillet or griddle over medium heat. Toast the rolls cut-side down for 1–2 minutes, until golden. Transfer them to plates, cut-side up. Wipe out the skillet if there are browned crumbs.
- Brown the pork roll. Return the skillet to medium heat. Pork roll usually releases enough fat to cook itself, but add the oil if the pan looks dry. Cook the slices for about 2–3 minutes per side, until browned at the edges and hot throughout. Transfer two slices to each bottom roll.
- Cook the eggs. Lower the heat to medium-low. Crack the eggs into the skillet, leaving space between them; cook separately in batches if needed. Season with salt and pepper. For a classic breakfast-sandwich finish, break the yolks gently with a spatula and cook until the eggs are set, about 2–3 minutes. USDA FSIS recommends egg dishes reach a safe minimum internal temperature of 160°F (71°C); check with a food thermometer if temperature verification is needed. Place one slice of cheese over each egg during the final 30 seconds so it softens.
- Assemble and serve. Set a cheesy egg on the pork roll in each sandwich. Add ketchup or hot sauce if you like, close with the top roll, and serve hot.
Tips
- Score the slices. A small cut at the edge helps prevent the meat from curling into a cup, so it browns more evenly and is easier to layer.
- Watch the heat. Medium heat gives the pork roll time to brown without scorching its surface. Use medium-low for eggs; a very hot pan can toughen the whites before the centers set.
- Choose your cheese. American melts smoothly and is the familiar deli-style choice. Cheddar, provolone, or Swiss can stand in, but they have a stronger flavor and may take a little longer to melt.
- Mind the salt. Pork roll and American cheese are already salty, so season the eggs lightly and taste before adding more.
Serving Suggestions
Serve the sandwich immediately while the roll is crisp, the cheese is soft, and the pork roll is hot. For a filling breakfast, pair it with home fries, hash browns, or a simple bowl of fruit. Coffee or orange juice makes a familiar breakfast accompaniment. If you are packing the sandwich to eat later, keep it chilled rather than leaving it at room temperature.
Variations
Egg style: Keep the yolks intact for a fried-egg sandwich, or scramble the eggs and fold them into a compact layer. Cook egg dishes to 160°F (71°C) for the USDA FSIS safe minimum.
Different bread: A kaiser roll is sturdy and traditional in many delis, but a soft hamburger bun, English muffin, or bagel works well. Toasting helps prevent the bread from becoming soggy.
More toppings: Add a thin slice of tomato, sautéed onions, or pickled jalapeños. These are optional additions rather than required ingredients; keep extras modest so the sandwich stays easy to handle.
Without American cheese: Use a mild melting cheese such as young cheddar or provolone. For a dairy-free version, omit the butter and cheese or use suitable plant-based alternatives; the flavor and melt will differ.
Storage and Reheating
This sandwich is best made fresh. Refrigerate leftovers within 2 hours of cooking, wrapped or in a covered container, and eat within 3–4 days. For better texture, store the cooked pork roll, egg, cheese, and roll separately if possible; the bread softens when held against the filling.
Reheat the pork roll and egg in a skillet over medium-low heat, covered briefly to warm the center, or microwave them in short intervals until hot. USDA FSIS says leftovers should be reheated to 165°F (74°C); check the center with a food thermometer. Toast the roll separately, then reassemble. Avoid reheating the sandwich repeatedly, and discard it if it has been at room temperature for more than 2 hours.
Frequently Asked Questions
Is Taylor ham the same as pork roll?
Yes. Taylor ham is a widely used regional name for pork roll, a processed pork product associated with New Jersey. “Taylor Ham” began as a brand name, while pork roll is the general product name; local preference for one term or the other varies.
Do I need to add oil to the skillet?
Usually not. Pork roll renders some fat as it browns. Start with a dry skillet and add a teaspoon of neutral oil only if the pan is sticking or the slices appear to be cooking dry.
Why should I cut the edge of each slice?
The cut gives the slice room to expand as it heats, reducing curling. One short cut is enough; do not cut the slice into pieces unless you want smaller bits for a roll or scramble.
Can I make the sandwich without egg?
Yes. Cook and serve the browned pork roll with cheese in the toasted roll, or add another topping such as sautéed onions. The egg is a classic component, but the sandwich can be adapted to taste.
Can I cook the pork roll and eggs ahead?
You can cook them ahead and refrigerate them promptly, but the best texture comes from assembling the sandwich just before serving. Reheat leftovers to 165°F (74°C), then put them into a freshly toasted roll.
What if I can’t find pork roll?
Look for it in the refrigerated meat section of a supermarket or at a deli. If it is unavailable, a thin slice of cooked ham can work in the sandwich, though it will be less rich and will not have pork roll’s distinctive seasoned flavor.
Related
- Monk Fruit Sugar: Is It Really Sugar-Free?
- Spanish Fruity Wine Drink: Easy Sangria Recipe
- Mexican Food and Drinks: Chicken Tacos and Agua Fresca
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
Spotted an error? Tell us and we will correct it (corrections policy).