Porky-pig Recipe

Cook bacon

Heat a skillet over medium heat. Add bacon slices in a single layer and cook 3–5 minutes per side until crisp to your liking. Transfer to a paper-towel-lined plate to drain. Reserve 1 teaspoon bacon fat in the skillet for flavor (optional); discard the rest.

Warm sausage & ham

In the same skillet over medium-low, add the sliced sausage and warm 1–2 minutes per side until lightly browned and heated through. Briefly warm each ham slice for 20–30 seconds per side just to take the chill off and develop a little color. Remove proteins to a plate and tent with foil to keep warm.

If using bread: spread about 1/2 tbs butter on one side of each slice for toasting. If using biscuits: split biscuits and butter the cut sides lightly. Place buttered side down in a clean skillet set over medium heat (or use a toaster/oven). Toast 1–2 minutes per side until golden and crisp. Remove and keep warm.

Mix remaining 1.5 tbs butter with the mustard and spread on the non-toasted sides of the bread or the inside of the biscuits. This adds moisture and tang to the sandwich.

Preheat the skillet (or griddle) over low–medium heat. Place one toasted bread slice (buttered/mustard side up) or one biscuit bottom in the pan. Layer: 1 slice of ham (folded if large), 3 slices of warmed sausage (overlap), 2 slices of bacon (broken to fit), and 1 slice of cheddar. Top with the remaining bread slice (buttered side down) or biscuit top. Repeat for remaining sandwiches.

Cover the skillet with a lid or a sheet pan to trap heat and melt the cheese for 1–2 minutes. Alternatively, transfer assembled sandwiches to a 350°F (175°C) oven for 3–5 minutes to melt cheese evenly. Watch to avoid over-browning.

Remove sandwiches from heat. Let rest 1 minute, then slice in half if using bread. Season with a light grind of black pepper and add hot sauce to taste if desired. Serve immediately while hot and melty.