Recipe: yields 2 healthy sandwiches
Two telera (you can find these at most Mexican markets around town)
8 oz leftover pulled pork
4 thick slices of your favorite deli ham
4 thick slices of your favorite pepper jack cheese
Dill pickle chips
Be warned: You need to have everything ready to go before we start assembling. Set yourself up for success by having everything unwrapped and at room temperature. You need to act fast to reap the full potential of the brunch delicacy. So now...
Preheat oven to 350 degrees
Start by toasting the inside of the bread slowly with olive oil, use a 10-12 inch sauté pan, because we will use it again. Don't try to toast the bread in the toaster oven or broiler. The bread will dry out and you will hate me. Toasting it in a pan or pancake griddle is vital.
In a separate pan or griddle sear the ham 2-3 minutes on one side, depending on heat. It's important to get some good caramelization. Flip the ham and cook for another minute. Transfer to a cookie try or sheet pan in a way that will fit the bottom piece of bread. In the same pan quickly reheat the shredded pork, tossing it around so that it picks up the fat from the ham we just cooked. When the pork is hot transfer to the ham arranging on top in an even layer. Quickly cover with two slices of pepper jack, and loosely cover with a piece of foil.
Crack one egg into a little bowl with a pinch of kosher salt, and beat with a fork. Add a tablespoon of the olive oil to the nonstick pan and swirl around so you get an even coating of oil on the pan. Moving quickly, you want to pour the beaten egg at the the top portion of the pan (at 12 o'clock). Slowly swirl the pan so you get an even coating of egg, like a crepe.
As soon as the eggs set, flip the omelet in half and then in half again. You should have a triangle with one curved side. Slide the omelet on top of the cheese and put in the oven until cheese in nice and melty (yes that's a word in my kitchen).
On the bottom half of the warm toasted bread, spread an even layer of the cold sour cream. Then, shower it with the Parmesan. Place 4-5 pickle chips on top. Transfer the pile of meats and cheese. Finish the top bun with the yellow mustard and gently press on top of the sandwich.
I like to serve this with fresh hearts of romaine and pickle spears.