Gourmet Spam Mcmuffin
"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. :)"
photo by mary winecoff
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 340.19 g can Spam
- 1-2 large tomatoes, sliced into 6 (1/2 inch thick)
- 88.74 ml parmigiano-reggiano cheese, grated
- black pepper
- 6 English muffins, split, toasted
- 6 basil leaves
- Dijon mustard
directions
- 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.
Questions & Replies
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Reviews
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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. -
I haven't had Spam in years! I actually found a 1 serving foil pouch of Spam that worked perfectly for this recipe. I have to admit, my taste in food has changed since I was a kid....but that is not the fault of the recipe. The basil and tomato were nice additions. I think it would be good with a poached egg on top too. Thanks for sharing....made for ZWT7. -
Haven't made this, but I will. I will slice the Spam as directed and smoke it with hickory. Smoked Spam is delicious. More later. -
Who knew spam could taste like this? This was easy to make and now there are smaller pouches of spam available. The basil/ tomatoes are the star. I toasted the english muffins on the paninni maker. Thanks for sharing the recipe & twisting my arm to rediscover what I considered a camping staple only made much better. Made for ZWT7. -
Not knowing what Spam was supposed to taste like I had no expectations. I didn't read the label of ingredients because I thought it might scare me. However, this was GOOD! I love the Parmesan cheese, or the fresh tomatoes or the basil but I have to say it was really good. Made for ZWT7.
Tweaks
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Try using the Black Pepper Spam. It has a distinctive flavor, a bit different than regular Spam, and would eliminate salt and pepper from the original recipe. We like the Pepper Spam better in every Spam recipe I have tried it in, even (surprisingly) my Spam, yam, and pineapple with brown sugar, cloves, and butter dinner! Just a variation on the original recipe here, which sounds just fine as it is. However, due to chewing issues, we prefer using croissants instead of English muffins, too. PS...use the Black Pepper Spam ONLY if you like peppery/spicy because it definitely has a bit of a peppery bite to it, especially alone, though adding a mild creamy cheese like Havarti or Philly cream cheese would mellow it considerably. I tried adding part of this as a reply but it works way better to wait until the edit pencil pops up!
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See above.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
