Morning Smash Stack Menu Concept

The Menu Concept

Jones Dairy Farm All Natural Chicken Meatballs, packed with garlic and herbs, flattened and griddled, then layered on a toasted roll.
Built with a fried egg, thinly sliced Jones Naturally Smoked Ham, melted Gruyère, and a smear of stone ground mustard aioli.

The Jones Difference

Jones All Natural Chicken Meatballs come pre-portioned and consistently sized, which means they griddle flat evenly every time — critical when the meatball is doing the work of a sausage patty in a stacked breakfast sandwich. The garlic and herb seasoning already built into the meatball does double duty, eliminating the need for additional prep while delivering a more complex flavor than a standard breakfast sausage.

Paired with Jones Naturally Smoked Ham, you get two distinct Jones proteins working together: the lean, herb-forward meatball against the rich smokiness of the ham.

Chef’s Notes

Flatten the meatballs on a hot griddle with the back of a spatula and let them sear undisturbed for 90 seconds before flipping. This builds a deep crust without breaking the meatball apart. Don’t press repeatedly — one firm press at the start is enough.
The stone ground mustard aioli is the unifying element. Whisk together quality mayo, stone ground mustard, a touch of lemon juice, and minced shallot. Batch it in the morning and it holds for the full service.
Use the carryover heat from the meatball and ham to melt the Gruyère under a basting dome or in a salamander before the egg goes on. A runny or jammy yolk is the move here — the egg yolk with the mustard aioli is what makes this sandwich.
Toast the roll cut-side down on the griddle, not in a toaster. The griddle gets it golden and crisp without drying it out.