Whole Hog Recipe

Cook the bacon

Preheat a large skillet over medium heat. Lay the 8 slices of bacon in a single layer and cook, turning occasionally, until crisp and evenly browned, about 8–10 minutes. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet, discard excess.

Cook the sausage

Increase heat to medium-high. Add the 12 oz bulk breakfast sausage to the skillet with reserved bacon fat. Break it up with a spatula and cook until no longer pink and slightly browned, about 6–8 minutes. Season with 1/4 tsp black pepper and 1/4 tsp smoked paprika (if using). Taste and add up to 1/4 tsp kosher salt if needed. Transfer cooked sausage to a bowl and wipe skillet clean if it has excess browned bits.

Warm the ham

Return skillet to medium heat. Add the 8 oz sliced or chopped ham and warm for 1–2 minutes until just heated through. Remove and combine with the cooked sausage. Crumble or chop the bacon and stir into the sausage/ham mixture. Stir in the 1.5 cups shredded sharp cheddar until melted and evenly distributed; if needed, return skillet to low heat and stir until cheese melts into the meat mixture, about 1–2 minutes. Keep warm.

Prepare the buns

Preheat broiler or toaster oven on low broil. Lightly spread the 2 tbs softened butter on the cut sides of the 4 buns/rolls. Place buns cut side up on a baking sheet and broil 45–90 seconds until golden—watch closely to avoid burning. Remove from oven.

Sauce and layering

Combine 4 tsp mayonnaise and 2 tsp yellow mustard in a small bowl. Spread about 1 tsp of the mayo-mustard mixture on the bottom half of each toasted bun and 1 tsp on the top half. Divide the warmed meat-and-cheese mixture evenly among the 4 bottom bun halves (about 1/4 of the mixture per sandwich). Top each with 2 slices of optional pickles, 1 lettuce leaf, and 2–3 slices of tomato if using. Place the bun tops on each sandwich.

Final heat (optional)

If you prefer the cheese extra-melty, place assembled sandwiches open-faced under the broiler for 30–45 seconds to finish—watch closely so buns do not burn—then close and serve.

Cut sandwiches in half if desired. Serve immediately while warm. Provide extra napkins—this is a hearty, juicy sandwich.