Spam Sandwiches

    (10)
    20 minutes

    I am not normally a Spam fan but this hot Spam and BBQ sauce sandwich makes a great sandwich especially in the colder winter months.


    10 people made this

    Ingredients
    Serves: 4 

    • 1 (340g) tin Spam
    • 1 1/2 cups (375ml) barbecue sauce
    • 1 cup coleslaw
    • 1 loaf French bread, cut into 4 pieces, split and toasted

    Directions
    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Slice the Spam into thin slices. Combine the Spam and barbecue sauce in a large frypan over medium heat. Cook until heated through.
    2. Spoon meat and sauce onto the bottom halves of the toasted bread.
    3. Top with coleslaw and then the other half of the pieces of bread.

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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (10)

    by
    48

    Quite simply the best Spam sandwich I've ever had! During my tour in 'nam Spam was like acid to soldiers on the front line. When mom sent a can of Spam over for one of the boys, we were on that thing quicker than he could crack the can. And when he did...that block of ham lying there cooking in its own juices like a ceviche in hell. Anyways, just lifting back the top to another glorious chunk of Spam was just spectacular for me. I did cry for three hours thinking about the good old days, but that's neither here nor there. Signing off, General Jaybirds  -  02 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    16

    Cindi - I'm giving this five star because I want to thank you for making "General Jaybird" so happy!!! I can't let Spam go near my lips but this recipe truly made his day!!! General - thanks for fighting in Nam and thanks again Cindi!!!  -  02 Oct 2003  (Review from Allrecipes USA and Canada)

    by
    13

    I made my own barbeque sauce, shredded Spam, added shredded cheddar and mozarella, and then topped the mixture on large dinner rolls (cut in half). I topped each with french fried onion rings (canned) and baked. They were delicious and won a Spam contest I entered!  -  23 Jun 2008  (Review from Allrecipes USA and Canada)

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