Porkopolis

Porkopolis
Staff Writer

Aramark

They don't call this a Porkopolis for nothing. Packed with pork loin, forest ham, and sausage, this signature sandwich served at Paul Brown Stadium has fans cheering for more than just their Cinncinati Bengals. 

1
Servings
606
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Ounces  pork loin
  • 2  Ounces  Black Forest ham
  • Polish sausage
  • 2  Ounces  farmer's longhorn cheese
  • 1/4  Cup  spicy brown mustard
  • hoagie bun
  • pickles, sliced
  • 4  Tablespoons  butter
  • clove garlic, chopped
  • Salt and pepper, to taste

Directions

Slice the pork into 1-ounce medallions. Season with salt, pepper, and the garlic and set aside. Slice the ham into 1-ounce portions and set aside. Cut the polish sausage in half length wise and set aside. Cut the hoagie bun in half length wise.

Spread the spicy mustard on both sides of the hoagie. Melt the butter in a sauté pan or griddle. In a sauté pan or griddle, cook the pork until it reaches an internal temperature of 145 degrees.

In the same pan, sear off the sausage and ham to internal temperature of 140 degrees. Place the pork, then the ham, and then the sausage onto the hoagie. Top the meat with the cheese and pickles. Place the made sandwich back into the sauté pan and brown on both sides, about 2 minutes per side. Cut in half and serve. 

Nutritional Facts

Total Fat
22g
31%
Sugar
4g
4%
Saturated Fat
9g
38%
Cholesterol
60mg
20%
Carbohydrate, by difference
57g
44%
Protein
33g
72%
Vitamin A, RAE
9µg
1%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
202mg
20%
Choline, total
59mg
14%
Fiber, total dietary
7g
28%
Folate, total
76µg
19%
Iron, Fe
3mg
17%
Magnesium, Mg
36mg
11%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
268mg
38%
Selenium, Se
43µg
78%
Sodium, Na
1436mg
96%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
105g
4%
Zinc, Zn
3mg
38%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.