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Spam Grilled Cheese

Spam Grilled Cheese


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Ingredients

  • 1 12-ounce can Spam, sliced into 10 pieces
  • 4 slices white bread
  • 2 Tablespoons butter
  • 6 slices Cheddar cheese

Directions

In a sauté pan, cook Spam on medium high heat until browned — about 3 minutes on each side.

Spread one side of each slice of bread with butter (1/2 tablespoon per slice of bread). Place 2 slices of bread in a sauté pan, buttered side facing down, and add 3 slices of Cheddar cheese and 5 pieces of cooked Spam to each slice of bread.

Add the top layer of bread making sure that the buttered side is facing you, then flip the grilled cheese when the bread is at your desired doneness. Cook for about 2 more minutes on the other side until the bread is toasted.

Take the grilled cheeses off the stove, cut in half, and serve.

Nutritional Facts

Servings2

Calories Per Serving931

Folate equivalent (total)86µg22%

Riboflavin (B2)0.9mg51.4%


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).


Cookbook Crush: The Ultimate Spam Cookbook

Spam, the porky puck in the blue can, has a cult following that’s turning mainstream, and now it has a cookbook, too. Whet your appetite with some fun facts: It’s been around since 1937 and the one billionth can was produced back in 1959. It’s convenience during wartime spread it around the world now it’s sold in 44 countries where it might even be more beloved than in America. (A Spam gift pack is a welcomed wedding gift in Southeast Asia!) The contents of the can is mostly pork, salt, and potato starch, a total of six ingredients make up the magic of Spam.

Then get to the meat of the matter—the 100-plus recipes (created by the Hormel test kitchens and passionate celebrity chefs) in The Ultimate Spam Cookbook range from kitschy to global traditions and twists on both classics and trends. It’s a natural with eggs, including the Spam Benedict, in which seared slices stand in for Canadian bacon. For a fun party food, try the Spam Corn Dogs, sticks of Spam coated in a cornmeal batter. Use jazz up old favorites using it as the protein like in Mini Spam Arepas, Spam Summer Rolls or Spam Tacos. Or become an expert in Spam Musubi, a Hawaiian speciality made of a block of rice, a slice of Spam, and some nori. There are 11 different versions in the book, including one that’s breaded in panko and fried, katsu-style. Before you get cooking, check out the book’s foreword, written by our own executive managing editor, Tara Cox, who’s a mid-century food maven and Spam superfan (she਎ven came up with her own Spam and Caviar blini creation).



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