Pineapple Miso Spam Recipe

Prepare peppers: Thinly slice banana peppers into rings and place in a clean heatproof jar or bowl.

Make brine: In a small saucepan combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt, smashed garlic clove, and 1/2 tsp peppercorns. Bring to a simmer over medium heat until sugar and salt dissolve, about 2–3 minutes.

Pickle: Pour hot brine over the sliced peppers so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1–2 hours) before serving. Keeps up to 2 weeks refrigerated.

Prepare fruit and vegetables: Finely dice pineapple and mango; shred green and red cabbage finely; thinly slice red onion; chop cilantro; zest and juice lime.

Make dressing: In a bowl whisk together 3 tbsp mayonnaise, 2 tbsp Greek yogurt, 1 tbsp rice vinegar, 1 tsp honey, 1 tsp lime zest, 1 tsp lime juice, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Combine slaw: In a large bowl toss shredded cabbages, diced pineapple and mango, sliced red onion, and chopped cilantro. Add dressing and toss to coat evenly. Taste and adjust salt or lime as needed. Chill in refrigerator while preparing Spam for 15–30 minutes to let flavors meld.

Slice Spam: Remove Spam from can and slice into four 1/2-inch thick slices (about 3 oz each). Pat slices dry with paper towel.

Make miso glaze: In a small bowl whisk together 2 tbs white miso paste, 1 tbs soy sauce, 1 tbs honey, 1 tbs fresh lime juice and 1 tsp neutral oil until smooth.

Brown Spam: Heat a large nonstick or cast-iron skillet over medium heat. Add a light coating of oil or spray. Place Spam slices in hot skillet and sear 2–3 minutes per side until golden brown and caramelized edges form.

Glaze: Reduce heat to low, brush both sides of each Spam slice generously with the miso glaze, and cook 30–60 seconds per side more until glaze is tacky and warmed through. Remove from heat and keep warm.

Toast buns: Heat a skillet or griddle over medium heat. Spread softened butter on cut sides of brioche buns and toast cut-side down until golden, about 1–2 minutes.

Assemble sandwiches: On bottom bun place a generous handful (about 1/2 to 3/4 cup) of pineapple-mango slaw. Top with one glazed Spam slice, then add 1–2 tbsp pickled banana peppers (drained), and a few cilantro leaves if desired. Cap with top bun.

Serve: Serve immediately with optional lime wedges to squeeze over Spam. Makes 4 sandwiches.