Jersey Pork Roll Sandwich with Egg and Cheese

A Jersey pork roll sandwich layers crisp-edged slices of New Jersey’s pork roll—also called Taylor ham in some parts of the state—with egg and melted cheese on a soft roll. A quick sear brings out the savory, lightly smoky flavor, while the egg and cheese make it a filling breakfast or lunch.

Ingredients

4 slices pork roll, about ¼ inch (6 mm) thick, approximately 6 oz (170 g) total
2 large eggs
2 soft sandwich rolls, about 3 oz (85 g) each
2 slices American cheese, about 1 oz (28 g) total
1 teaspoon neutral oil, such as canola (5 ml), only if needed
¼ teaspoon kosher salt (about 1.5 g), or to taste
⅛ teaspoon freshly ground black pepper (about 0.3 g), or to taste
1 teaspoon butter for the rolls (5 g), optional

Instructions

Use a sharp knife to make a small cut, about ½ inch (1.3 cm) long, through the outer edge of each pork roll slice. This helps the slices lie flat instead of curling as they cook. Split the rolls and set them near the stove so they are ready to assemble.
Set a large skillet over medium heat. Pork roll is already cured and cooked, so it needs reheating and browning rather than cooking like raw pork. Add the slices in a single layer; cook in batches if needed. Sear for 2–3 minutes per side, until browned at the edges and hot throughout. The slices release fat as they cook, so add the oil only if the pan is dry. Transfer the pork roll to a plate.
If there is a lot of rendered fat, carefully pour off all but about 1 teaspoon (5 ml). Crack the eggs into the skillet, keeping them separate. Season with the salt and pepper. For a classic sandwich, cook them over medium-low heat until the whites are set and the yolks are cooked to your preference, about 2–4 minutes. If you prefer fully set eggs, break the yolks and cook until no liquid egg remains; egg dishes should reach the USDA FSIS safe minimum of 160°F (71°C), checked with a food thermometer.
Place two pork roll slices on each egg. Lay a cheese slice over each stack, then cover the skillet for 30–60 seconds, just until the cheese softens and melts. Turn off the heat.
While the cheese melts, toast the cut sides of the rolls in a toaster or in a separate dry skillet. For a richer finish, spread the cut sides lightly with butter before toasting. Put an egg, pork roll, and cheese stack into each roll, then serve hot.

Tips

Make the edge cut. Pork roll tends to cup as it heats. A short cut through the rim helps it stay flat and brown evenly; don’t cut all the way across the slice.
Watch the salt. Pork roll and American cheese are both salty, so taste before adding much salt to the eggs. Use less or omit it if you prefer.
Choose the right pan heat. Medium heat browns the meat without scorching it. If the slices darken before they heat through, lower the heat and give them another minute.
Use a soft roll. Kaiser rolls and soft sandwich rolls are common choices. A crusty roll works too, but it can be harder to bite through without squeezing out the egg.

Serving Suggestions

Serve the sandwich immediately while the cheese is soft and the roll is warm. For a classic diner-style plate, add hash browns or home fries. A piece of fruit, sliced tomato, or a simple green salad balances the richness if you are serving it for lunch. Coffee or orange juice are familiar breakfast accompaniments.

To serve several people, cook the pork roll in batches and keep the browned slices warm on a plate loosely covered with foil while you cook the eggs. Assemble each sandwich just before serving so the rolls do not become soggy.

Variations

Swap the cheese: Mild cheddar, provolone, or pepper jack can replace American cheese. Cheddar brings a sharper flavor; pepper jack adds heat.
Try a different egg style: Make the eggs over easy for a runny yolk, or scramble them for a neater sandwich. Cook egg dishes to 160°F (71°C) when following the USDA FSIS safe-minimum temperature guidance.
Add a topping: A thin layer of spicy brown mustard, ketchup, or hot sauce adds tang or heat. Add it to the roll rather than the pan.
Use a bagel or English muffin: Either makes a convenient alternative to a roll. Toast it well so it holds the fillings.

Storage and Reheating

This sandwich is best freshly assembled. If you have leftovers, refrigerate the pork roll and egg separately from the bread within 2 hours of cooking, in airtight containers. Cooked egg and pork roll keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Do not leave the sandwich at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat the pork roll and egg in a covered skillet over low heat, adding a splash of water if needed to help warm them evenly. Heat leftovers to 165°F (74°C), checked with a food thermometer. Microwave in short intervals, turning or rearranging the pieces as needed, until they reach the same temperature. Toast a fresh roll separately and assemble just before eating. The bread can be frozen, but the assembled sandwich is likely to lose its texture after freezing and thawing.

Frequently Asked Questions

Is pork roll the same as Taylor ham?
They refer to the same New Jersey processed pork product. “Pork roll” is widely used, while “Taylor ham” is especially common in northern parts of the state; preferences for the name vary by region.

Does pork roll need to be cooked?
Pork roll is cured and cooked before it is sold. For this sandwich, sear it until browned and hot throughout. Follow any package directions, especially if the product is labeled otherwise or has been handled improperly.

Why do the pork roll slices curl?
The outer edge can contract as the meat heats, making the slice cup. Cut a small notch through the rim before cooking, and avoid using high heat.

Can I make the sandwich without cheese?
Yes. Leave it out, or use a cheese alternative that melts well. The pork roll and egg are still flavorful without cheese; add mustard or hot sauce if you want a sharper finish.

Can I cook the pork roll and eggs ahead?
You can cook them ahead and refrigerate them separately for up to 3–4 days, but the sandwich is best assembled just before serving. Reheat leftovers to 165°F (74°C) and use a freshly toasted roll for the best texture.

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).