Ok. This is it. The real thing from the Jersey Shore. Now, some people will use the pre-packaged 4 in diameter slices - they are too thin to cook right. And some people will order a taylor ham egg and cheese for breakfast or dinner - a fortifying sandwich but the flavor is too complicated. Some people will even cook it and scramble it with eggs - tasty nu misses the pint - here is the real deal.
One John Taylor's Ham (you could use Case Trenton Pork Roll, but they it wouldn't be, well, you know, Taylor Ham.) Get a full roll of small diameter so you won't see as much curling up. Using a very sharp, non-serrated knife and leaving the plastic and canvas wrap on, slice it into four 1/4 inch slices per sandwich - then remove the wrapping from the slices. Heat a non-stick pan or griddle. Cut slices into the sides of the slices to keep them from warping - if you don't do this, they will be bell shaped and improper cooked - you could fight this by continual pressing down with a spatula, but you will still loose the battle. The classic cut is four evenly spaced radial cuts that give the cooked slice the shape of an iron cross. Griddle them up, turn once when browned, brown the other sides.
Toast a Hard Roll. Mine have Poppy seeds. I am very lucky to have my friend Dick bring back real Hard Rolls to Buffalo when he comes home from Pennsylvania.He gets them at the National Bakery in Scranton. Its nearly impossible to a real Hard Roll outside the NY Metro area, but then again its hard to get Taylor Ham outside South Jersey. Thanks, Danny Wegman!
Place one slice of American Cheese of the upper bun, followed by four slices of cheese. Apply some ketchup to the bottom bun, close, slice in half and enjoy.
Ingredients are key, the technique is not hard and won't affect the taste, so if you are luck enough to get the ingredients, then you MUST do this! Jersey Cuisine at its finest!