Scrapple Sandwich
intro
Crispy pan-fried scrapple stacked with tangy condiments and melted cheese on toasted sourdough, a beloved Pennsylvania Dutch comfort classic.
Ingredients
Steps
Slice chilled scrapple
Remove the chilled 450g scrapple block from its packaging, pat all surfaces dry with paper towels to remove excess moisture, and cut into 8 even 1cm (1/2 inch) thick slices. Avoid cutting thinner slices, as they will easily break apart during frying.
Pan-fry scrapple until crisp
Heat a large cast-iron skillet over medium heat to a 175C/350F surface temperature. Add 1 tablespoon (14g) of salted butter, swirling to evenly coat the pan bottom. Arrange scrapple slices in a single layer (cook in 2 batches if needed to avoid overcrowding) and cook 4 minutes per side until deep golden brown, with crispy edges and no soft, mushy centers. Transfer cooked scrapple to a paper-towel lined plate to drain excess grease.
Toast bread and melt cheese
Reduce stovetop heat to medium-low (150C/300F). Add the remaining 2 tablespoons (28g) of salted butter to the same skillet, swirling to coat the pan. Place all 8 sourdough slices in the pan and toast 2 minutes per side until light golden and crisp at the edges. During the last 30 seconds of toasting, place one 30g cheddar slice on 4 of the bread pieces (the sandwich tops) to soften and melt slightly.
Spread sandwich condiments
Transfer all toasted bread slices to a clean cutting board. Lay the 4 non-cheese slices (sandwich bottoms) in a row, and spread 1.5 teaspoons (7.5ml) of spicy brown mustard evenly across each, followed by 1 tablespoon (15ml) of unsweetened apple butter, spread to cover the full bread surface.
Layer sandwich fillings
Stack 2 crispy scrapple slices on each condiment-covered bread bottom, pressing lightly to anchor them to the spread. Top the scrapple on each sandwich with 10g (loose 1/3 cup) of fresh arugula and 7.5g (1 tablespoon) of thinly sliced pickled red onion. Place the melted-cheese toast slices on top of each stack, with the melted cheese side facing down toward the fillings.
Press and serve warm
Press each assembled sandwich down gently with a spatula to help the layers adhere and prevent fillings from sliding out. Cut each sandwich diagonally into two equal triangles, and serve immediately while the scrapple remains crisp and the cheese is soft and melted.
Tips
2.Do not overcrowd the skillet when cooking scrapple; work in batches if needed to keep pan temperature high, which prevents soggy, grease-soaked scrapple.
3.For a classic breakfast twist, swap sourdough for soft white sandwich bread, add one crispy fried egg per sandwich, and replace apple butter with a light drizzle of pure maple syrup for sweet-savory balance.
OMG I grew up eating scrapple for weekend breakfasts but never thought to make it a crispy sandwich?! Total game changer. I slathered a little spicy brown mustard on toasted sourdough, added a fried egg, and my husband asked when we’re having this again. SO good, 10/10.
This was so easy to throw together on a busy weekday morning! I pre-cooked the scrapple slices on Sunday so all I had to do was crisp them up in the pan for 3 minutes each and assemble. My kids devoured theirs, even my picky 7 year old who turns his nose up at most pork products. Will be adding this to our regular rotation!
Made this before an early morning hike last weekend and it kept me full for 5 whole hours on the trail! Super crispy, not greasy at all if you let the scrapple drain on paper towels for a minute after pan frying. Used whole grain bread and a little apple butter for sweetness, perfect combo.
Wait y’all, I was skeptical about scrapple because I’d only ever had the mushy diner version, but cooking it until the edges are super crunchy makes ALL the difference. I served these at our last neighborhood potluck and people were begging for the recipe. Only note: make extra, because folks will come back for seconds!
Super easy recipe for a college kid with just a tiny pan and a toaster! I used the cheap store brand scrapple from the campus grocery store, white bread, and a little mayo, and it tasted better than any sandwich I’ve gotten from the food truck down the street. Total win for a cheap, filling meal.
Obsessed! I swapped the regular bread for gluten free sourdough and made sure my scrapple brand was GF (shoutout to the local brand that makes it without wheat fillers) and it came out perfectly crispy. Finally a comfort food sandwich I can eat without feeling left out at weekend brunch!
Been making scrapple sandwiches for 60+ years and this method gets the crisp just right. Low and slow in the cast iron, don’t flip it too early, that’s the secret. I add a slice of raw onion and a dill pickle on the side, can’t beat it.
Took this up a notch by adding a drizzle of hot honey and a few pickled jalapeños on top. The sweet heat pairs so perfectly with the savory, crispy scrapple. My roommate said it’s the best thing I’ve ever cooked, and she’s usually my harshest critic lmao.
Made a batch of these for my husband’s work lunches this week and he texted me on day one saying all his coworkers were asking where he got the sandwich. I added a little arugula for some greens and a smear of garlic aioli, super simple upgrade. The crisp held up even after being in the fridge overnight, which I was worried about!
Full transparency, I burn 90% of the things I try to cook, but this came out perfect first try! The instructions were so clear about how long to cook each side to get that crispy crust without burning it. I didn’t even have to ask my partner to rescue it mid-cook, which is a first for me lol.
This tastes exactly like the scrapple sandwiches I used to get at the little diner my grandma took me to after church growing up. Crispy edges, no mushy middle, perfect on toasted white bread with yellow mustard. Total nostalgia trip, 10/10.
It was good, but I found it a little too salty for my taste, even with the low-sodium scrapple I picked up. Next time I’ll probably skip adding extra salt when pan frying and load up on tomato and lettuce to cut the saltiness. Still a solid recipe, just not my absolute favorite.