AboutSkip the snoozy breakfast fare for this meaty Ultimate Brunch Sandwich—a buttery brioche roll loaded with our Original Pork Sausage and Extra Thick Butcher’s Style Hickory Smoked Bacon, eggs, and Swiss cheese. The maple Dijon mustard and garlic dill pickles take it over the top!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
16 ouncesOriginal Pork Sausage Roll, 16 oz. 4
tablespoons Unsalted Butter, Softened 4 Brioche Rolls
4 Eggs
8 slices Swiss Cheese
1/2 cup Dijon Mustard 2 tablespoons Maple Syrup 8 leaves Leaf Lettuce 1/4 cup Garlic Dill Pickles, Sliced
Directions
1Heat a griddle over medium-high heat and cook the bacon until crispy. Drain on paper towels and reserve.
2While the bacon is cooking, divide the sausage into 4 even balls and press to make large patties.
3Cook the sausage on the same griddle for about 4 minutes on each side, or until cooked through, drain on paper towels, and reserve.
4Decrease the heat on the griddle to medium, carefully crack the eggs onto the griddle and cook sunny side up until the whites are set. Gently transfer to a plate and reserve.
5To assemble: Wipe the griddle clean, spread some of the butter on each half of the rolls and toast on the griddle. Dress the bottom of each roll with the maple Dijon. Place 2 pieces of leaf lettuce on the bottom of each roll, top with one patty of sausage, then 2 slices of the cheese, then 3 slices of bacon, some of the pickles, then one with each of the eggs. Dress the top of each roll with the maple Dijon, then lean the tops against each sandwich, taking care not to break the yolks.
6Serve immediately.
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