A Taylor pork roll sandwich is a New Jersey breakfast classic: crisp-edged slices of savory pork roll tucked into a soft roll, often with egg and American cheese. This straightforward version cooks the meat in a skillet and builds a hot, satisfying sandwich; pork roll is already fully cooked, so the goal is browning it without drying it out.
Ingredients
- 4 slices Taylor pork roll, about 4 ounces (113 g) total, each about ¼ inch (6 mm) thick
- 2 soft kaiser rolls or sandwich rolls, about 3 ounces (85 g) each
- 2 large eggs
- 2 slices American cheese, about 1 ounce (28 g) total
- 1 teaspoon (5 ml) neutral oil, only if the skillet is dry
- 1 teaspoon (5 g) unsalted butter, for the cut sides of the rolls
- ⅛ teaspoon (0.5 g) freshly ground black pepper
- Hot sauce or ketchup, optional, 1–2 teaspoons (5–10 ml) per sandwich
Instructions
- Prepare the pork roll. If the slices are not pre-scored, make a short cut from the edge toward the center of each slice so it will lie flat as it cooks. This prevents the edges from curling. Split the rolls and spread the cut sides lightly with butter.
- Brown the pork roll. Set a large skillet over medium heat. Pork roll releases some fat as it cooks, so add the oil only if the pan looks dry. Lay in the slices in one layer and cook for 2–3 minutes per side, until browned at the edges and heated through. Transfer them to a plate. Taylor pork roll is sold fully cooked; browning is for texture, not a substitute for cooking raw pork.
- Toast the rolls. Place the rolls cut-side down in the same skillet for about 1 minute, just until lightly golden. Move them to plates. If the pan has excess rendered fat, carefully wipe it out before cooking the eggs.
- Cook the eggs. Crack the eggs into the skillet, keeping them separate. Season with the pepper and cook until the whites are set and the yolks reach your preferred doneness. For a fully set egg, cover the pan briefly or flip the egg and cook the yolk through. For egg dishes, the USDA FSIS safe minimum internal temperature is 160°F (71°C); check with a food thermometer if serving eggs fully cooked, especially to people at higher risk from foodborne illness.
- Melt the cheese. Place one slice of cheese on each egg during the last 30–60 seconds of cooking. Cover the skillet briefly to help it melt, then remove the eggs with a spatula.
- Assemble and serve. Put two slices of pork roll on the bottom half of each roll, top with a cheesy egg, and add ketchup or hot sauce if desired. Close the sandwiches and serve while hot.
Tips
- Score the edges. A small cut through the rim helps keep the slices flat in the skillet. Avoid cutting too far into the center, where the slice could split.
- Use moderate heat. High heat can make the outside overly dark before the slice warms through. Medium heat gives the pork roll time to brown while keeping it tender.
- Choose the texture you like. Thin slices brown quickly and make a softer sandwich; thicker slices stay meatier but may need another minute per side. Avoid crowding the skillet, which can cause the meat to steam.
- Swap carefully. If Taylor pork roll is unavailable, another brand of pork roll or a similar fully cooked breakfast meat can work, but seasoning and saltiness vary. Scrapple is not a direct equivalent; it has a softer texture and must be cooked to 160°F (71°C), the USDA FSIS safe minimum for ground pork mixtures.
Serving Suggestions
Serve the sandwich immediately with hash browns, home fries, or a simple fruit salad. A cup of coffee is a familiar breakfast pairing; iced tea or orange juice also works. If making a larger breakfast, offer ketchup and hot sauce at the table rather than adding a heavy layer before serving, which can soften the toasted roll.
For a portable meal, wrap each sandwich in parchment or foil once assembled. Let it stop steaming for a minute before wrapping so condensation does not make the bread soggy. Keep it hot for serving rather than leaving it at room temperature.
Variations
- Pork roll, egg, and cheese: The classic three-part combination is already represented here. For a simpler version, omit the egg and use extra pork roll or cheese.
- Over-easy style: Cook the egg until the white is set but the yolk remains runny, then assemble carefully. This is a common diner-style preference; use pasteurized eggs for anyone who needs to avoid undercooked eggs.
- On an English muffin: Replace the kaiser rolls with two split English muffins. Toast them cut-side down in the skillet and stack the filling inside.
- Add vegetables: Add a few thin tomato slices or a handful of baby spinach. Put tomato on just before serving to keep the bread from becoming wet; briefly wilt spinach in the skillet after cooking the pork roll.
- Use another cheese: Mild cheddar or provolone can replace American cheese. They bring a sharper or less creamy flavor and may take a little longer to melt, so cover the pan briefly.
Storage and Reheating
For the best texture, eat the sandwiches as soon as they are assembled. Refrigerate leftover cooked pork roll and egg separately from the rolls within 2 hours, in covered containers. They keep for 3–4 days in the refrigerator. Do not leave cooked food at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Reheat the pork roll and egg in a covered skillet over medium-low heat, turning as needed, or microwave them in short intervals until steaming hot. Leftovers should reach 165°F (74°C) when reheated; check with a food thermometer. Warm the roll separately in a toaster or skillet, then assemble. Refrigerated assembled sandwiches can be reheated, but the bread may turn soft and the egg texture can become firm.
Frequently Asked Questions
What is Taylor pork roll?
Taylor pork roll, also called New Jersey pork roll or Taylor ham, is a seasoned, cured, smoked pork product sold in slices or a larger loaf. “Taylor ham” is a widely used regional name, while pork roll is the common product name on many packages.
Is pork roll already cooked?
Packaged pork roll is ready to eat and is typically browned before serving for flavor and texture. Follow the package directions, especially if the product differs from sliced, fully cooked pork roll. This recipe does not apply to raw pork.
Why do the slices curl while cooking?
The outer edge can tighten as the slice heats. Make a short cut from the rim toward the center before cooking, or use pre-scored slices. Cook over medium rather than very high heat for more even browning.
Can I make the sandwich without egg?
Yes. Leave out the egg and add another slice of pork roll, cheese, or both. Toast the roll and assemble as directed; the cooking time will be a little shorter.
Can I cook the pork roll and eggs ahead?
You can cook them ahead and refrigerate them separately for up to 3–4 days. Reheat leftovers to 165°F (74°C), then toast the roll and assemble just before eating. The eggs are best freshly cooked if you want a soft yolk.
What bread works best?
A soft kaiser roll is sturdy enough to hold the filling but tender when toasted. Portuguese rolls, hamburger buns, and English muffins are also practical choices; use bread that is fresh and not so crusty that it squeezes the filling out when bitten.
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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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