Spam Pork Sliders Recipe

Preheat and prepare buns

Preheat your oven to 350°F (175°C). Slice the slider buns in half horizontally and place the bottom halves on a baking sheet lined with parchment.

Prepare condiment spread

In a small bowl, stir together the Dijon mustard and mayonnaise until smooth. Spread a thin layer over each bottom bun.

Slice the SPAM

Remove the SPAM from the can and place it on a cutting board. Slice the loaf into 12 even slices (about 1/4-inch to 1/3-inch thick).

Pan-fry the SPAM

Heat a nonstick or cast-iron skillet over medium-high heat. Add 1 teaspoon of butter or oil if desired to the pan. Place SPAM slices in a single layer (work in batches if needed) and fry 2.5–3 minutes per side, until golden brown and slightly crisp on the edges.

Make the glaze

While SPAM is frying, whisk together brown sugar, soy sauce, rice vinegar, and water in a small bowl until the brown sugar dissolves. Reduce heat under the pan to medium-low.

Glaze the SPAM

Return the browned SPAM slices to the pan (if removed). Spoon or brush the glaze over each slice and cook for an additional 30–45 seconds per side, until the glaze is sticky and glossy. Remove from heat.

Layer sliders

Place one glazed SPAM slice on each prepared bottom bun that already has the mustard-mayo spread. Top half of cheddar cheese should be placed over every two SPAM slices (use 6 slices to cover 12 SPAM pieces — or cut cheese slices in half if you prefer full coverage). Add half pickle slice to each slider.

Top and finish

Brush the inside of the top buns lightly with the remaining melted butter. Place the top buns over the assembled sliders to form sandwiches. If using the remaining butter, you can also brush the outside of the top buns for extra color.

Bake to melt cheese

Cover the baking sheet loosely with foil and bake in the preheated oven 6–8 minutes, until the cheese is melted and sliders are heated through. Remove foil and bake an additional 1–2 minutes if you want tops lightly browned.

Remove sliders from the oven. Garnish with sliced green onions, a sprinkle of sesame seeds, and a crack of black pepper if desired. Serve immediately while warm.