Pork Floss Sandwich Recipe

These Pork Floss Sandwiches are easy to make, customizable, and perfect for a quick meal, snack, or a convenient lunch on the go. They’re also a great choice for a wholesome breakfast, providing a balanced start to the day with protein, fiber, and delicious flavors.

Whenever I make a fresh batch of pork floss, I always look for ways to use it up quickly since it’s homemade and doesn’t contain any preservatives.

Pork Floss Cake is one great way to enjoy it, but I’m always on the lookout for more ideas.

One of my go-to options is Pork Floss Sandwiches, especially when we’re heading out for a family outing or a picnic.

They are not only easy to pack and take on the go, but my kids absolutely love them.

Ingredients (Makes 8 sandwiches):

• 4-6 slices luncheon meat (or ham): Prepared to your liking. You can substitute with ham if preferred.
• 4 large eggs
• 8-12 lettuce leaves: (2-3 leaves per sandwich), washed and dried.
• 4 tablespoons pork floss, or more to taste
• 12 slices toast: (3 slices per sandwich). One set of 3 slices makes 2 sandwiches after cutting.
• 1/4 cup mayonnaise, or adjusted to taste
• Plastic wrap or parchment paper: For wrapping sandwiches.

Instructions:

Prepare the Luncheon Meat:
Remove the luncheon meat from the can. If you prefer a richer flavor, cut it into slices about 1/4 inch thick and pan-fry until lightly browned on both sides. Set aside to cool.

Cook the Eggs:
Heat a non-stick pan over medium heat and fry the eggs until the yolks are set but still soft. You can fry them individually or scramble them if you prefer. Prepare the Lettuce:
Wash the lettuce leaves and pat them dry. Keep them whole for a more structured sandwich or tear them into smaller pieces for easier stacking.

Toast the Bread (Optional):
Lightly toast the bread slices if you prefer a bit of crunch, or use them as is for a softer sandwich.

Assemble the Sandwiches:

• Lay out the bread slices in sets of three.
• Spread a thin layer of mayonnaise on each slice to add flavor and prevent the bread from becoming soggy.
• Place 2-3 lettuce leaves on one slice of toast.
• Place the luncheon meat (or ham) over the lettuce leaves. Spread a thin layer of mayonnaise over the luncheon meat.
• Sprinkle a generous amount of pork floss over a separate slice of toast. Add an egg on top of the pork floss. Spread a thin layer of mayonnaise over the egg.

Stack and Wrap:

Stack the three slices of bread with fillings together, creating a triple-layer sandwich.

Wrap the stacked sandwich securely with plastic wrap or parchment paper to hold everything in place.

Cut and Serve:

Use a sharp knife to cut the sandwich in half, making two smaller sandwiches. Ensure you cut through all layers evenly.

Tips:

• Customization: Feel free to add other toppings such as tomato slices, cucumber, cheese, or pickles for extra flavor.
• Storage: Wrapped sandwiches can be stored in the refrigerator for up to 1 day. They are best eaten fresh but can be kept chilled for convenience.
  

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  Pork Floss Sandwich Recipe

  These Pork Floss Sandwiches are easy to make, customizable, and perfect for a quick meal, snack, or a convenient lunch on the go. They're also a great choice for a wholesome breakfast, providing a balanced start to the day with protein, fiber, and delicious flavors.

  Course Breakfast, Side Dish

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 5 minutes minutes

  Servings 8

  Calories 228kcal

  Ingredients

  • 4-6 slices luncheon meat or ham: Prepared to your liking. You can substitute with ham if preferred.
  • 4 large eggs
  • 8-12 lettuce leaves: 2-3 leaves per sandwich, washed and dried.
  • 4 tablespoons pork floss or more to taste
  • 12 slices toast: 3 slices per sandwich. One set of 3 slices makes 2 sandwiches after cutting.
  • 1/4 cup mayonnaise or adjusted to taste
  • Plastic wrap or parchment paper: For wrapping sandwiches.

  Instructions

  Prepare the Luncheon Meat:

  • Remove the luncheon meat from the can. If you prefer a richer flavor, cut it into slices about 1/4 inch thick and pan-fry until lightly browned on both sides. Set aside to cool.

  Cook the Eggs:

  • Heat a non-stick pan over medium heat and fry the eggs until the yolks are set but still soft. You can fry them individually or scramble them if you prefer. Prepare the Lettuce:
  • Wash the lettuce leaves and pat them dry. Keep them whole for a more structured sandwich or tear them into smaller pieces for easier stacking.

  Toast the Bread (Optional):

  • Lightly toast the bread slices if you prefer a bit of crunch, or use them as is for a softer sandwich.

  Assemble the Sandwiches:

  • Lay out the bread slices in sets of three.
  • Spread a thin layer of mayonnaise on each slice to add flavor and prevent the bread from becoming soggy.
  • Place 2-3 lettuce leaves on one slice of toast.
  • Place the luncheon meat (or ham) over the lettuce leaves. Spread a thin layer of mayonnaise over the luncheon meat.
  • Sprinkle a generous amount of pork floss over a separate slice of toast. Add an egg on top of the pork floss. Spread a thin layer of mayonnaise over the egg.

  Stack and Wrap:

  • Stack the three slices of bread with fillings together, creating a triple-layer sandwich.
  • Wrap the stacked sandwich securely with plastic wrap or parchment paper to hold everything in place.

  Cut and Serve:

  • Use a sharp knife to cut the sandwich in half, making two smaller sandwiches. Ensure you cut through all layers evenly.

  Video

  @nanawithchopstick

  Pork Floss Sandwich Recipe These Pork Floss Sandwiches are easy to make, customizable, and perfect for a quick meal, snack, or a convenient lunch on the go. They’re also a great choice for a wholesome breakfast, providing a balanced start to the day with protein, fiber, and delicious flavors. www.nanawithchopstick.com/pork-floss-sandwich porkfloss pork porkflossbun porkflossbread Sandwich porkflosssandwich #homemadeporkfloss #breakfast #rousong #chinesefood #homemade #homemadesandwich #breakfastsandwich #meatflossrecipe #lunch #snack

  ♬ original sound - nanawithchopstick - nanawithchopstick

  Nutrition

  Calories: 228kcal | Carbohydrates: 20g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 485mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2562IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg