Recipe by PaulaG
The other day, I was doing grocery shopping. Walked down the isle with the Spam and it called my name. How long had it been since I had bought a can of Spam? In a moment of weakness, I picked up the can (less sodium of course) and placed it in the shopping cart. Once home, I pondered what to do with it. With an abundance of fresh tomatoes on the kitchen counter this sounded like a logical choice. The beauty of this recipe is you can make them 1 or 2 at a time and save the sliced Spam in the refrigerator for another day or make all 6 at once and share with friends and family. :)
Top Review by Debbwl
Growing up fried Spam sandwich was something that you ate when you went camping because canned meat did not need refrigeration. So just as I grew up and changed thought I would taste how the Spam sandwich had grown up and changed. Must say both DH and I were pleased with how Paula helped the fried Spam sandwich to grow up. The Parmigiano-Reggiano broiled tomatoes and fresh basil not only make this fried Spam sandwich more grown up but they add a very delicious new layer that is truly a wonderful new twist. Made as written using thin English muffins. Thanks for the post.
- 1 (12 ounce) can Spam
- 1 -2 large tomatoes, sliced into 6 (1/2 inch thick)
- 6 tablespoons parmigiano-reggiano cheese, grated
- black pepper
- 6 English muffins, split, toasted
- 6 basil leaves
- Dijon mustard
Directions See How It's Made
- Slice the Spam into 6 even slices and place in a dry, non-stick skillet; cook until lightly browned, turning once.
- Place the tomato slices on a foil-lined cookie sheet, top with grated cheese and place under the broiler until cheese is melted.
- To assemble: Place the Spam slices on 6 of the muffin halves, top with a tomato slice, black pepper and a basil leaf.
- Spread the remaining half of muffin with Dijon mustard to suit your taste, place on top of all and enjoy.