Tillamook And Spam Grilled Cheese Sandwich with Onions and Mushrooms

January 29, 2010

Recently The Man has fallen in love with Spam, an odd humankind canned meat that according to the late Johnny Carson won WW2 for the Allies because when tossed into enemy territory, the enemy refused to eat it and thus starved… and had to surrender…

Also, according to urban legend, Mr. Carson had to apologize to the makers of Spam (Hormel), on-air, for dissing their product… those were the days…

Back in the day Spam was too salty according to The Lady, but changing with the times, Spam now is available in low sodium, and even as Turkey Spam, which shouldn’t that be called Spurkey???

But, I digress…

To satisfy The Man’s Jones for Spam, she made him a grilled cheese using the Spurkey variety of Spam and up-scaled it with Tillamook Two Year Vintage White Extra Sharp Cheddar. You may recall that this particular variety of Tillamook is The Lady’s “Everyday Cheddar” and there is always a Baby Loaf in the fridge (along with several other baby loaves – we could open a Tillamook Cheese Shop right here at the manse).

Here’s how she did it:

Ingredients:

Tillamook Butter

EVOO (Extra Virgin Olive Oil)

Onion, sliced thin and in rings

Mushroom, sliced thin

Dave’s Killer Bread – Blues

Turkey Spam

Tillamook Two Year Vintage White Extra sharp Cheddar

Preparation:

In a saucepan, combine the Tillamook Butter and EVOO. Let the butter melt. Add the onions and mushroom and sauté until you reach the desired “doneness”. The Man likes his mushrooms to be quite brown and crusty around the edges. Reduce heat to low.

Remove from pan and drain on paper towels to remove excess oil.

Slice Turkey Spam and Tillamook (on the thin side).

Add your first slice of Dave’s Killer Blues  to the remaining butter/oil combo in the pan and build your sandwich. Here’s how The Lady built it:

Layer of Tillamook; layer of Spam, onions and mushrooms, layer Tillamook, Layer of Spam, Layer of Tillamook. Top with slice of bread.

Cover pan with lid and let the bread sauté and the cheese melt to a glorious gooey stage.

Flip the sandwich and sauté the other side to desired “doneness”.

It may not be fancy, but it is damned tasty…

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