Spamwich Recipe

Prepare SPAM

Remove SPAM from the can and slice crosswise into 4 equal slices (~1/2-inch thick each). Pat slices dry with paper towels to remove excess moisture.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate small bowl whisk the egg into the cold water, then pour wet into dry and stir briefly until just combined (lumpy batter is fine). Batter should be thick enough to cling to the slices; if too thick add 1–2 tbs cold water.

Heat oil

Pour about 1 cup (or enough to reach roughly 1/2–3/4 inch depth in a heavy skillet) of vegetable oil into a 10-inch skillet. Heat over medium-high until oil reaches 350°F (175°C) or until a drop of batter sizzles immediately when added.

Batter and fry SPAM

Working one slice at a time, dip a SPAM slice into the batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side until golden brown and crisp. Do not crowd the pan; fry in batches if necessary. Transfer fried slices to a wire rack or paper towel–lined plate to drain and keep warm.

Toast buns and assemble

Split the burger buns and toast cut sides in a dry skillet or under a broiler until lightly golden. Spread about 1.5 tbs of House Mayo on the bottom half of each bun, place two fried SPAM slices on each bottom bun, top with 3 pickle slices, and spread 1 tbs House Mayo on the top bun. Close sandwich and cut in half if desired.

In a small bowl whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar (or simple syrup), garlic powder, onion powder, paprika, salt, and black pepper until smooth and emulsified. Taste and adjust seasoning. Divide the mayo: reserve about 2 tbs per sandwich to spread and place remaining ~1/3 cup in a small serving cup to accompany the fries.

Prep potatoes

Wash and peel if desired. Cut the potatoes into 1/4–1/2-inch sticks for fries. Rinse the cut fries under cold water until the water runs clear to remove surface starch. Pat very dry with clean kitchen towels or paper towels.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss the dried fries with 2 tbs vegetable oil, salt, and black pepper on a rimmed baking sheet in a single layer. Roast 20–28 minutes, turning once halfway through, until golden and crisp. For extra crispness, finish under a hot broiler 1–2 minutes while watching closely.

Alternative fry method (pan-fry)

Heat 2–3 tbs vegetable oil in a heavy skillet over medium-high heat. Add fries in a single layer (work in batches) and cook, turning occasionally, 10–15 minutes until browned and tender. Drain on paper towels and season immediately with additional salt to taste.

Serve

Place fries alongside the assembled Spamwich and include the serving cup of House Mayo for dipping.