In article >,
"mary" > wrote:

> I am reading a book called "Luncheonette" by Steven Sorrentino about his
> family's diner in West Long Branch, New Jersey. The diner's specialty is a
> porkroll-egg-cheese sandwich. He pretty well describes how it is made, but I
> am not clear the type of meat that is used for the "porkroll" part of the
> sandwich. Anyone have any ideas?

Pork roll IS the meat. Speaking as a citizen of the Garden State, Taylor
pork roll is similar to Canadian bacon or bologna. If you are curious to
try some pork roll, you might be able to find it in a supermarket in the
section where the bacon and breakfast sausage are sold. You can also buy
Taylor pork roll online.