Ham and Swiss Sweet Roll Sandwiches with Pork Belly

Ham and Swiss Sweet Roll Sandwiches with Pork Belly

It's a fusion of tastes and textures: crunchy pork belly, tangy, gooey swiss, rich caramelized onions atop buttery sweet rolls. Yum!

Author: Billy Parisi
Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes


  • 1 pound pork belly cut into 1 ounce pieces
  • 1 us liquid pint buttermilk
  • 2 cups cornmeal
  • 1/4 cup olive oil + 1 tablespoon
  • 1 pound thinly sliced ham
  • 16 pieces of thinly sliced Swiss cheese
  • 1 thinly sliced sweet onion
  • 3 tablespoons Balsamic vinegar
  • Orange jam or marmalade
  • Kosher salt and fresh cracked pepper to taste
  • Sweet Rolls http://plugra.com/recipe/sweet-rolls


  1. Place the cut pork belly in a bag along with the buttermilk and marinate over night. In the morning, strain the buttermilk from the bagand toss in the cornmeal. Combine to coat the pork belly pieces.
  2. Next, place the ¼ cup of olive oil in a large sauté pan on medium heat and fry the cornmeal-crusted pork belly until golden brown and cooked (about 4 to 5 minutes on each side).
  3. In a separate large sauté pan on high heat with 1 tablespoon of olive oil, caramelize the onions.  Once brown deglaze with balsamic vinegar.
  4. To Plate: Place 1 slice of ham, 1 piece of cornmeal-crusted, cooked porkbelly, 1 slice of Swiss cheese, a small amount of caramelized balsamic onions and orange jam on a sweet roll.


For sweet roll recipe, click here:
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