Pork Roll, Egg and Cheese Waffle Sandwich

Serves 2 and makes 12 waffles

Visit almost any New Jersey diner and you’ll likely find a pork roll, egg and cheese sandwich on the menu. A purist would use only a soft white roll and processed American cheese for this local classic. We have added our own twist, and everyone has been instantly hooked after trying it. In the case of those too stubborn to stray from the traditional, it’s their loss. Be sure to check the meat label for a “gluten free” notation as not all brands are. Can’t find pork roll where you live? Try using bacon for an equally delicious treat.


  • 2¼ cups gluten-free baking flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 1 stick softened butter
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract, optional
  • 3 eggs
  • 2 cups almond milk
  • 4 slices pork roll* (or substitute fully cooked bacon)
  • 4 large eggs
  • 4 slices cheddar cheese
  • 4 cooked waffles
  • *Debate roars endlessly over the name of this breakfast meat. Depending on where you live, you might call it “pork roll” or “Taylor ham,” a brand name for the fan favorite.


To make the waffles, in a large bowl, sift together flour, baking powder and salt; set aside.

Using an electric mixer, beat together butter, honey, vanilla and eggs.

Gradually add flour blend and milk, alternating in 3 batches.

Pour into waffle maker and bake 12 waffles.

Store on a baking sheet in a warm oven while preparing sandwich ingredients.

To make sandwiches, in a nonstick skillet, fry meat 2 to 3 minutes per side.**

Fry 2 eggs at a time, placing a slice of cheese on each just as the whites have set; yolks should be gooey.

To assemble, place 1 waffle on each plate. Top with 2 slices of pork roll and 2 warm eggs, then finish with a second waffle.

**Insider’s tip: Cutting four small slits evenly around the edges of the meat keeps the pork roll from curling.

Hold the dairy

To make a dairy-free version of this sandwich, substitute dairy-free cheddar cheese and use ½ cup room-temperature palm shortening instead of butter.

Chef’s tip: You can make large batches of the waffles and freeze in zippered storage bags. When ready to eat, simply warm in the oven or toaster.

Nutrition Analysis: 1570 cal, 87 g fat, 820 mg chol, 1230 mg sodium, 147 g carbs, 0 g fiber, 10 g sugar, 47 g protein

Recipe and photo by Angela Sackett