The Southwark (Sausage, Egg, and Cheese Sandwich)

Background: Whenever we have some “BJ’s Ground Pork” in the refrigerator, and Italian rolls hanging around I like to make a breakfast sandwich that is quick and easy, has a lot of flavors, and will keep us going all day. This is based on the type of breakfast sandwiches I used to eat down by the Delaware river in Philadelphia back in the day.

Ingredients:
6-8 oz BJ’s Ground Pork (or similar)
2 Italian rolls split
4 slices horseradish cheddar cheese
3 eggs
¼ cup half and half
1 tbsp olive oil
spray canola oil
2 cherry peppers cored chopped
3 tbsp barbeque sauce (personal choice I use Johnson’s homemade)

Steps:

Form the ground pork into two rectangular pieces and cook in a non-stick pan sprayed with canola oil over medium low heat, turning often, until browned. Remove from the pan and drain on paper towel and cut in half lengthwise.
While the ground pork is cooking, split the two rolls longways being sure not to break the “hinge”. Heat up a large pan or griddle, add the olive oil and lay in the rolls rotating a couple times (it’s good to use some weight for consistent browning). Once browned remove and lay on plates.
Wisk the eggs together with half and half then pour into a wide preheated pan at medium low (I use the same pan that the rolls were browned in). Allow to cook until the top starts to dry up, add the cheese across the center from side to side, and once the edges just start to brown flip one side towards the center, then the other side toward the center. Turn off the heat.
Spoon on the barbeques sauce on both sides of each roll, place 2 half pieces of ground pork (they may overlap) 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, and serve.