Staff Writer

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. 

Deliver Ingredients


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


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. 

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.