Everyone has a can of Spam in the pantry, don’t they? Hidden in the back…
Well, bacon in our house gets used up really quickly, whether wrapped around asparagus spears to throw on the grill, or pieces tossed in German Potato Salad. So when out of bacon, I was begged for something else & that’s when we started the SpamLT. Simple, easy, with juices from the warm tomatoes and crisp lettuce freshly picked from the garden. YUM… —BoulderGalinTokyo
4 slices Spam™, 25% Reduced Salt, cut into 8 slices
4 slices Juicy Heirloom Tomato, thick cut
4 leaves Red Leaf Lettuce
Mayonnaise, Kewpie brand preferred
In This Recipe
Make your bread earlier in the day, but time it to finish about 20 minutes before you plan to serve. We do not toast it because the pillowy softness is great to absorb the tomato juices and blend with the mayonnaise. (And the smell of baking bread adds so much anticipation!)
Sear the Spam in a skillet until crispy, or as brown as you like. Blot excess oil with a paper towel.
Assemble sandwich. You can spice the sandwich up with mustard, horseradish, or onion slices, or cool it down with smashed avocado or a mint pesto. We like it best, just a simple SpamLT!
NOTE: We cut the Spam into 8 slices, and even if you are only using half, still make 8 slices. Cut wax paper cooking sheets and place between the leftover slices. These freeze really well. The slices will separate easily to defrost or cook directly.