ONO "STEAK" (SPAM™) SANDWICH
I have been privileged to visit two of the Hawaiian islands: Oahu and Maui. I came away with a love for the people, the food, and the natural beauty of Hawaii.
When it comes to popular Hawaiian foods, Spam™ is that four-lettered word that most Chefs turn their nose up at. With the notable exception of Hawaiians: Hawaiians consume more Spam™ than those in any other state in our union: About 7 million cans a year!
According to the Hormel's Spam™ website, the big island's love affair with Spam™ began in World War II, when GIs were served the salty luncheon meat because it didn't require refrigeration and had a long shelf life.
Since World War II, the humble Spam™ has been elevated to the status of gourmet food, and is often affectionately referred to as, "Hawaiian Steak".
This recipe honors and pays homage to all Hawaiians and other Americans (and to people all over the world)!
for the Sriracha mayo:
1 teaspoon Sriracha sauce
2 tablespoons mayonnaise
for the marbleized eggs:
4 tablespoons butter
8 free-range eggs
salt, to taste
4 tablespoons sliced chives
1 can Spam™, sliced
1 handful sliced scallions
8 Rêver Artisan Bakery Hawaiian Bread sandwich-sized buns
1. For the Sriracha mayo: Combine ingredients in a bowl and mix until blended.
2. For the marbleized eggs, in a pan over medium heat, melt one tablespoon of the butter. Crack 2 eggs directly into the pan and break yolks apart with a rubber spatula. Swirl yolks around to give the eggs a "marbled" effect—it's important not to scramble. Cook eggs until the bottom is set, about 1-1/2 to 2 minutes. Season with salt and chives. Do not flip. Fold eggs omelette style with the unflipped side up. Repeat with the remaining eggs.
3. Slice the Spam in 1/4-inch slices and sear on medium-high heat until lightly browned on both sides.
4. To assemble the sandwiches, slice the buns in half and grill each, cut-side down, in butter. Slather the Sriracha mayo on the toasted side of both halves. Layer Spam on the bottom bun. Layer marbleized egg on top of the meat. Top the eggs with sliced scallions. Lid the sandwich with the top bun and enjoy!
Inspired by the recipe for the ultimate breakfast sandwich by Alvin Cailan of the Eggslut restaurant in Los Angeles, California.