Ingredients

10 Each Parbaked Hoagie Roll, 75 Count, 4 Oz (#89690)
2 1/2 lb Hickory Smoked Pulled Bar-b-q Pork Seasoned, 2 5-lb Bags (#09067)
10 oz Whole Milk Ricotta Cheese
10 oz Plum Jam
10 tbsp. Clarified Butter
20 Each Eggs
Kosher Salt And Ground Black Pepper, To Taste

Directions

1
 Toast hoagie rolls in the oven.
2
 Heat double rub pork as per the instructions on the package.
3
 Season the ricotta with salt, and ground white pepper.
4
 On bottom half of roll spread 1 ounce of ricotta cheese, and top with 1 ounce of plum jam per Hoagie
5
 Fry eggs sunny side up in clarified butter.
6
 Place 4 ounces of double rub pork, over the jam, and top with two fried eggs per sandwich
7
 Close sandwich, cut in half, and serve.
10 sandwiches