Pork Roll Sammies (Grilled)
I’ve posted Pork Rolls a few times already, but I know there’s new guys coming on this forum all the time, so everything has a chance of being something new to some people. Plus some guys my age can see the same thing every day, & think it's a Brand New Post each time!!
When we buy a whole Roll of Pork Roll, I make the slices thick enough for One slice per Sammy, but when we buy them already sliced, we put 2 slices in each Sammy, Because they’re much too thin for only one slice in a Sammy.
So since it’s much easier & quicker, I made the 8 little cuts around the perimeter while they were still stacked together, and then to the Grill we went. Those little slits around the perimeter keep them from turning into little cones of meat once they start heating up.
It didn’t take long for them to get some nice grill marks and they heated up fast, because they were so thin.
I often make these in a Frying Pan, but you do get some added flavor on the Grill—Even on a Gas Grill.
So Like Hot Dogs, these Pork Roll Sammies IMO call for Mainly Mustard of various types, and occasionally some American Cheese.
Enjoy the few Pics I managed to sneak in.
Bear
2 Packages, 4 slices per pack of "Taylor Pork Roll".
Unwrapped and 8 slits cut into the perimeter to keep from curling on the Grill:
On the "Q" they go!!
Grill Marks appear pretty quick:
Good Grill Marks & about ready to remove.
See how the perimeter slits opened up?? That's what keeps them from curling:
All done & in the house:
Like a Hot Dog, Lots of Mustard (Sometimes Cheese):
MMMMMmmmmmm..............
Bear's Supper:
I’ve posted Pork Rolls a few times already, but I know there’s new guys coming on this forum all the time, so everything has a chance of being something new to some people. Plus some guys my age can see the same thing every day, & think it's a Brand New Post each time!!
When we buy a whole Roll of Pork Roll, I make the slices thick enough for One slice per Sammy, but when we buy them already sliced, we put 2 slices in each Sammy, Because they’re much too thin for only one slice in a Sammy.
So since it’s much easier & quicker, I made the 8 little cuts around the perimeter while they were still stacked together, and then to the Grill we went. Those little slits around the perimeter keep them from turning into little cones of meat once they start heating up.
It didn’t take long for them to get some nice grill marks and they heated up fast, because they were so thin.
I often make these in a Frying Pan, but you do get some added flavor on the Grill—Even on a Gas Grill.
So Like Hot Dogs, these Pork Roll Sammies IMO call for Mainly Mustard of various types, and occasionally some American Cheese.
Enjoy the few Pics I managed to sneak in.
Bear
2 Packages, 4 slices per pack of "Taylor Pork Roll".
Unwrapped and 8 slits cut into the perimeter to keep from curling on the Grill:
On the "Q" they go!!
Grill Marks appear pretty quick:
Good Grill Marks & about ready to remove.
See how the perimeter slits opened up?? That's what keeps them from curling:
All done & in the house:
Like a Hot Dog, Lots of Mustard (Sometimes Cheese):
MMMMMmmmmmm..............
Bear's Supper: