Not bad
I fry the pork roll in butter.
While it is frying, I put a potato bread hamburger bun on top of it, and cover. This infuses the bun with the steam from the pork roll, keeping it moist and soft.
When mostly done, I put the cheese slices on top of the frying meat, put the bun on top of the cheese, and fry covered on low heat while the cheese melts and adheres to the pork roll and the bun.
No eggs. Waste of stomach space when you have pork roll available. On the other hand, I probably use twice as much pork roll as you.
And Taylor IS pork roll. Everything else is a poor imitation.
