Solo Spam and Cheese on Toast

"A simple, but tasty lunch using ingredients that could be transported to a campsite."
 
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photo by teresas photo by teresas
photo by teresas
photo by Bill Hilbrich photo by Bill Hilbrich
photo by Bill Hilbrich photo by Bill Hilbrich
Ready In:
7mins
Ingredients:
6
Serves:
1
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ingredients

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directions

  • Heat the olive oil in a medium sized frying pan, add the onions and saute until nearly transparent.
  • push the onions to one side of the pan and add thinly sliced Spam.
  • Fry Spam on one side for 2 minutes, flip, and lay the cheese on top and cook until the cheese melts.
  • Toast the bread, and spread the mustard on one slice.
  • Add the Spam/ cheese, pile the onions on top and close the sandwich.
  • Serve with potato chips, a pickle and beer.

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Reviews

  1. My teenaged son rated this recipe a ten. He loves spam for some reason, he usually likes to have it prepared with brown sugar, but this one was a hit for him. He told me that I could make this one again. It even tasted good to me.
     
  2. DH wanted spam sandwiches for lunch and instead of making them the way I always do I thought "zaar" must have a good recipe. So off I went in search of one. This is the one that caught my eye. Boy am I glad I found it. He gave it a big thumbs up. I sliced the onion instead of dicing them and the mustard I used was stone ground. This is the way I think I will be making them in the future. Love them. What a great flavor for spam lovers. Thanks, Bill Hilbrich for posting.
     
  3. I used Swiss instead of processed cheese, which may have been an error. Next time, I'll use processed. But, as every true Spamophile knows, you can't totally ruin any Spam recipe, no matter how hard you try!
     
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RECIPE SUBMITTED BY

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
 
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