Spamela Anderson Recipe

Make the roux and béchamel

In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbling and lightly golden (this cooks the raw flour taste).

Gradually pour in 2 cups whole milk in a slow, steady stream while whisking vigorously to avoid lumps. Bring the mixture to a gentle simmer, whisking constantly, until it thickens and coats the back of a spoon, about 4–6 minutes.

Add 2 minced garlic cloves, 1 tsp salt, 1 tsp ground white pepper, and 1 tsp freshly grated nutmeg. Whisk to combine and simmer gently 1 more minute. Taste and adjust seasoning. Reduce heat to low and keep warm, whisking occasionally to prevent skin from forming.

Prepare and brown the S.P.A.M.

While béchamel is thickening, dice 10 oz Little Fox "S.P.A.M." (or canned SPAM) into roughly 1/2-inch cubes. Heat 1 tbs butter and 1 tbs olive oil in a skillet over medium-high heat. Add the diced S.P.A.M. in a single layer and let brown without moving for 2–3 minutes, then stir and brown other sides another 2–3 minutes until caramelized and crisp at the edges. Remove from heat and transfer to a bowl.

Thinly slice 1/2 red onion and separate the white and green parts of 3 green onions. Reserve the green tops for garnish and finely chop the white parts to add to the filling later.

Combine filling with béchamel

Stir the browned S.P.A.M. and chopped white parts of green onion into the warm béchamel. Add 1 cup shredded smoked mozzarella and 1/2 cup of the grated Parmesan to the sauce and stir until melted and homogenous. If the mixture is too thick, stir in up to 2–4 tbs milk to loosen to a spreadable/saucy consistency.

Fold in the thinly sliced red onion so it warms slightly but retains some crunch. Taste and adjust salt/pepper.

Assemble and broil (optional)

Preheat oven broiler to high (or set oven to 450°F/230°C if baking on a sheet). Arrange toasted baguette slices or flatbread on a sheet pan or ovenproof platter. Spoon a generous portion of the S.P.A.M.-béchamel mixture onto each slice (or spread across a flatbread).

Top each portion with remaining 1/2 cup grated Parmesan and the rest of the shredded smoked mozzarella. Place under the broiler 2–4 minutes, watching carefully, until cheese is bubbly and lightly browned.

Remove from oven. Drizzle ~1 tbsp sweet chili sauce over each portion (reserve remaining sweet chili in a small bowl for extra dipping). Sprinkle chopped green onion tops and optional chopped parsley over the hot cheese. Add a light pinch of red pepper flakes if desired.

Serve immediately while hot, with extra sweet chili sauce on the side.