The Southwark – Sausage, Egg, and Cheese

Back when I used to work at the Southwark generating station (where the S. S. United States was docked), there was a small shop that sold several types of breakfast sandwiches every morning. Those hot sandwiches really took the edge off a cold, foggy, Delaware River morning!

Ingredients
6-8 oz BJ’s Ground Pork (or similar)
2 Italian rolls split
3-4 oz grated cheddar and pepperjack cheese
3 eggs
¼ cup half and half
1-2 tbsp olive oil
Spray avocado oil
2 cherry peppers cored chopped
2-3 tbsp Johnson’s barbeque sauce (or personal choice)

Form the ground pork into two rectangular pieces and cook in a avocado oil sprayed non-stick pan at medium low heat, turning often, until browned. Remove from the pan, drain on paper towel, then cut each in half lengthwise.
While the pork is cooking, split the two rolls longways, (don’t break the “hinge”). Heat up a wide pan, add the olive oil and lay in the rolls rotating a couple times (use a weight if available). Once browned, plate.
Whisk the eggs with half and half then pour into a wide preheated pan (I use the same pan that the rolls were browned in). Allow to cook until they start to stiffen, add the cheese across the center, and once the edges start to brown flip one side towards the center, then the other side over top. Turn off the heat.
Spoon the barbeque sauce on both sides of each roll, place 2 half pieces of ground pork on one side of the roll, then cut the omelet in half at the center and again longways (I just use my spatula in the pan). Place two sections of omelet on each roll, keeping the ends facing inside. Salt and pepper to taste, add the cherry peppers, cut in half, and serve.