Slice and toast your Kaiser roll if you desire. To do this, get a medium pan or large griddle over medium heat and butter each cut side of your Kaiser roll. Cook, butter side down, for a few minutes until the roll has toasted and picked up a light brown color.

Remove the Kaiser roll to a plate and keep the pan over medium heat. If you have a large griddle, you can set one burner to be a lower heat and move your rolls to that side to keep them warm. 

Cut small slits into the edges of your slices of Taylor ham or pork roll. This helps your pork sear better. 

Place each piece of pork roll into your medium pan still over medium heat. Sear for 3 to 4 minutes per side. This meat is already fully cooked, we're just trying to brown things and get the pork warm. 

Once each slice of pork is browned to your liking, stack the meat and remove to a plate or cooler part of the griddle. If you're using multiple slices of cheese, you can add the first slice in between the pork layers to help the melting start. 

When all of your pork slices are stacked and moved off the hot part of the griddle/pan, add one tablespoon of butter to the pan. Once the butter starts bubbling (should be almost immediate), crack an egg right on top of the butter. Don't stir the egg or move it around. 

Salt and pepper the egg. 

After about 2 minutes, using a spatula or turner, flip the egg and add a slice of cheese on top of the cooked side of the egg. 

Cook the egg with cheese on top for another 2 minutes until done. If you like your egg with no runny yolk at all, you can cook it another minute. 

Assemble the sandwich: add the stack of Taylor ham/pork roll to the bottom of your Kaiser roll. Layer the egg and cheese on top of the slices of meat. If you opt for ketchup, squirt some on the Kaiser roll top and close the sandwich. 

Stand back and be proud of your creation. Take a big bite and enjoy.