Fried-Spam Kimchi Grilled Cheese Sandwich
LA TimesA tangy, porky spin on a classic, Matty Matheson’s grilled cheese is stacked with thick, hearty slices of Spam and a heap of tangy kimchi in a recipe from his cookbook “Soups, Salads, Sandwiches.” When using a half can of Spam per sandwich by slicing the whole thing into four meaty steaks, the ground-pork product is the centerpiece; for a more equal ratio of ingredients, try halving the amount of Spam by slicing the steaks thinner and still using two steaks per sandwich. Matheson also subverts conventional grilled cheese method by using a skillet’s residual heat to warm the bread as the sandwich is built — but it’s primarily cooked in the oven, not on the stove. It’s an untraditional, kimchi-brightened version of one of the world’s most famous sandwiches, made all the more unique thanks to a gochugaru-flecked garlicky dipping sauce. Any way you cook it is fire, but here it becomes this perfect storm of flavor with fatty Spam, tangy, crunchy kimchi, buttery fried bread, and the cream town USA American cheese.
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