Pork Roll Sammies (Air Fried)
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!! LOL
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.
This time I got a whole Pork Roll, so I control the thickness when I slice it up.
So before slicing, I made the little slits around the perimeter of the whole Roll.
Those little slits around the perimeter keep them from turning into little cones of meat once they start heating up.
I made these in the #360 Air Fryer, for a change, to see how that works.
The first Day, I made 3 slices of Pork Roll & a mess of Curly Fries.
One was for Mrs Bear, and I ate the other 2 with Koops’ Spicy Mustard on the Rolls.
Curly Fries on the Side.
Then the next morning I heated up the 2 Ends of the Roll to go with my Morning Eggs.
Then that night I made 3 more slices, but because the diameter of the slices was less than my Burger Buns, I cut the third Slice in half & added the halves to the two Sammies to bring the “Meat to bread ratio” up to my liking!!
BTW: I toasted the Buns on these 2 Sammies, and used Yellow Mustard this time.
That’s about it.
Enjoy the Pics,
Bear
One Pound Pork Roll from "Giant" Market:
In typical "Cloth" Bag:
4 slits made in perimeter of Log:
7 nice thick slices + 2 ends: (On my 56 year old Cutting Board)
Three slices + Curly Fries in first batch:
"Koops" Horseradish Mustard for my First 2 Sammies:
Fresh out of My Air Fryer:
Now we're getting somewhere!!
First Night's Supper:
Next Morning's Breakfast----2 Eggs & 2 Ends:
Plated:
Next Night Toasted Burger Buns:
Second Night's Supper----1 1/2 Slices in Each Sammy to help with "Meat to Bread Ratio:
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!! LOL
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.
This time I got a whole Pork Roll, so I control the thickness when I slice it up.
So before slicing, I made the little slits around the perimeter of the whole Roll.
Those little slits around the perimeter keep them from turning into little cones of meat once they start heating up.
I made these in the #360 Air Fryer, for a change, to see how that works.
The first Day, I made 3 slices of Pork Roll & a mess of Curly Fries.
One was for Mrs Bear, and I ate the other 2 with Koops’ Spicy Mustard on the Rolls.
Curly Fries on the Side.
Then the next morning I heated up the 2 Ends of the Roll to go with my Morning Eggs.
Then that night I made 3 more slices, but because the diameter of the slices was less than my Burger Buns, I cut the third Slice in half & added the halves to the two Sammies to bring the “Meat to bread ratio” up to my liking!!
BTW: I toasted the Buns on these 2 Sammies, and used Yellow Mustard this time.
That’s about it.
Enjoy the Pics,
Bear
One Pound Pork Roll from "Giant" Market:
In typical "Cloth" Bag:
4 slits made in perimeter of Log:
7 nice thick slices + 2 ends: (On my 56 year old Cutting Board)
Three slices + Curly Fries in first batch:
"Koops" Horseradish Mustard for my First 2 Sammies:
Fresh out of My Air Fryer:
Now we're getting somewhere!!
First Night's Supper:
Next Morning's Breakfast----2 Eggs & 2 Ends:
Plated:
Next Night Toasted Burger Buns:
Second Night's Supper----1 1/2 Slices in Each Sammy to help with "Meat to Bread Ratio:
