Spamwich: A Culinary Throwback with a Modern Twist

I’ll never forget the first time I saw a Spamwich. It was a school lunch, packed by a classmate’s mom. The other kids wrinkled their noses, but I was intrigued. That glistening pink slab nestled between toasted bread, the vinegary tang of pickles peeking out – it was a culinary dare. I took a bite, and I was hooked. It wasn’t haute cuisine, but it was honest, comforting, and surprisingly delicious. This Spamwich recipe is an ode to those unexpected food adventures, elevated with a few simple tweaks.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 2
• Dietary Type: Not specified (can be modified)

Ingredients

• 2 large hamburger buns, preferably Orowheat Giant Onion Buns
• 4 slices turkey Spam, about 1/2 inch thick
• 4 slices sharp cheddar cheese, preferably 2% milk slices
• Dill pickle slices
• Mustard
• 2 slices onions

Equipment Needed

• Griddle or frying pan
• Spatula

Instructions

1. Begin by preparing the buns. Place your griddle or frying pan over medium heat. Once heated, add the hamburger buns, cut-side down, to the hot surface. Fry the cut sides until they are nice and crispy brown, this usually takes around 3-5 minutes. Keep a close eye on them to prevent burning. Remove from heat and set aside.

2. Now, it’s time to build the base of your sandwich. Spread mustard on both halves of the buns to your liking. I prefer a generous layer on the bottom bun. Put the onion slices on the bottom bun, this creates a delicious foundation of flavor.

3. Next, focus on cooking the Spam. Place the turkey Spam slices in the same griddle or frying pan you used for the buns. Fry the Spam until done on one side, which should take about 4-6 minutes. You want it to develop a nice golden-brown crust.

4. Once the first side is cooked, carefully flip the Spam slices over. Now, arrange the Spam in two sets of two slices each, ensuring one side of each pair is touching each other. This will help the cheese melt evenly and create a cohesive stack.

5. Immediately place two slices of cheddar cheese on top of each pair of Spam slices. Leave it until the cheese melts and becomes gooey, this should take approximately 2-3 minutes. You can cover the pan with a lid to speed up the melting process if desired.

6. Carefully transfer each pair of cheesy Spam slices onto one of the prepared bottom buns, which already have the mustard and onions.

7. Scatter dill pickle slices generously over the top of the Spam. Don’t be shy, the acidity of the pickles cuts through the richness of the Spam and cheese perfectly.

8. Finally, put the top slice of the bun on the sandwich and plate it up. Serve immediately while the cheese is still melted and the bun is warm.

Expert Tips & Tricks

• Spice it up: Add a dash of hot sauce to the mustard before spreading it on the buns for a kick.
• Crispy Spam: For extra crispy Spam, score the surface of the slices in a crosshatch pattern before frying.
• Cheese variations: Experiment with different types of cheese. Pepper jack, provolone, or even a sharp Swiss would work well.
• Bun Upgrade: If you’re not an onion bun fan, brioche buns or pretzel rolls add a touch of sophistication.
• Caramelize the Onions: Take the flavor up a notch by caramelizing the onions before adding them to the sandwich.

Serving & Storage Suggestions

Serve your Spamwich immediately for the best experience. The melted cheese and warm bun are best enjoyed fresh. If you have leftovers, wrap the sandwich tightly in plastic wrap and store it in the refrigerator for up to 2 days. To reheat, remove the sandwich from the plastic wrap and microwave it for 30-60 seconds, or until heated through. You can also reheat it in a toaster oven for a crispier bun. Avoid freezing the sandwich, as the texture of the Spam and the bun may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	351.5 kcal	N/A
Calories from Fat	183 g	52%
Total Fat	20.4 g	31%
Saturated Fat	12.3 g	61%
Cholesterol	58.8 mg	19%
Sodium	554.1 mg	23%
Total Carbohydrate	23.4 g	7%
Dietary Fiber	1.1 g	4%
Sugars	3.6 g	N/A
Protein	18.2 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Spamwich: Use plant-based deli slices or marinated and grilled tofu in place of the Spam.
• Hawaiian Spamwich: Add grilled pineapple slices and a teriyaki glaze for a tropical twist.
• Spicy Spamwich: Use a spicy mustard or add sliced jalapeños to the sandwich.
• Deconstructed Spamwich Salad: Dice the Spam, cheese, pickles, and onions, and toss them with lettuce and a mustard vinaigrette.
• Gluten-Free Spamwich: Use gluten-free hamburger buns.

FAQs (Frequently Asked Questions)

Q: Can I use regular Spam instead of turkey Spam?
A: Absolutely! The recipe works well with any type of Spam you prefer. Just be mindful of the sodium content, as regular Spam tends to have more.

Q: Can I make this sandwich ahead of time?
A: While it’s best served fresh, you can assemble the sandwich ahead of time and store it in the refrigerator. However, the bun may become soggy. Reheat before serving.

Q: What’s the best way to prevent the cheese from sliding off the Spam?
A: Make sure the Spam is hot before adding the cheese. Covering the pan with a lid will also help the cheese melt quickly and adhere better to the Spam.

Q: Can I grill the Spam instead of frying it?
A: Yes, grilling the Spam will give it a slightly smoky flavor. Just make sure to oil the grill grates to prevent sticking.

Q: What side dishes go well with a Spamwich?
A: Classic sides like potato salad, coleslaw, or even just some simple potato chips are great choices. A crisp green salad also provides a nice contrast to the richness of the sandwich.

Final Thoughts

The Spamwich, in its humble form, is a blank canvas for culinary exploration. This recipe offers a familiar comfort with a touch of creativity. Don’t be afraid to experiment with different ingredients and flavor combinations to create your perfect Spamwich. Whether you’re a lifelong Spam lover or a curious newcomer, I encourage you to give this recipe a try. Embrace the nostalgia, have fun in the kitchen, and most importantly, enjoy! Feel free to share your creations and any variations you come up with. Happy cooking!