Spam and Egg Sandwiches
Servings 2 people
Ingredients
- 1 can 25% less sodium spam (12-ounce can)
- 2 tablespoons Japanese kewpie mayo or regular mayo
- ½ teaspoon Chinese chili sauce
- 1 tablespoon unsalted butter (divided)
- 2 brioche buns
- ½ cup baby arugula
- 2 large eggs
Instructions
- Remove the spam from the can. You only need 2 slices, so cut out 2 (¼-inch) large slices (6 slices in 1 can). Transfer the rest of the spam to an airtight container and chill in the fridge for other uses.
- In a small bowl, combine mayo and chili sauce. Set aside.
- In a large skillet over medium heat, melt ½ tablespoon butter. Place the buns cut side down and toast for a couple minutes, until nicely toasted. Turn them over and toast for another 30 seconds. Transfer the buns to a working surface. Wipe the skillet clean with a paper towel.
- In the same skillet over medium heat, place 2 slices of spam. Cook until nicely brown on both sides, about 4 – 6 minutes total. Transfer to a plate lined with a paper towel.
- In the meantime, in a medium skillet over medium heat, heat until hot. Melt ½ tablespoon butter. Add the eggs. When the outer edges turn white in color, cover with a lid. Turn down the heat to low and cook for 3 more minutes. Transfer to a plate.
- To assemble, spread a good amount of mayo on each bun. Place a handful of baby arugula over the bottom buns. Add spam, then fried egg. Last top with top buns. Serve immediately.
Notes
- I know it's tempting to cut a bigger piece of spam, but you don't want to. Even though the spam I used is 25% less sodium, it's still very salty. Too much spam will make the sandwiches way too salty.
- Unused spam can last for a week in the fridge. Great for fried rice, instant ramen or more sandwiches.
- Chili sauce is not the same as sriracha. It's thick like a paste with seeds and chili flakes. It's less sweet than sriracha with a savory and garlicky note. Still a little spicy. It looks like this. But if you really can't find chili sauce, sriracha is ok.