Shelia Doucet – Richland Hills, TX
2013 Best of Show – Great American SPAM® Championship
The State Fair of Texas’ highly regarded reputation for food speaks for itself. And now, a new twist on that popular topic. Winner of the Fair’s 2013 Great American SPAM® Championship took our local ribbon and ran with it to claim national award honors and an all-expenses paid trip for two to SPAM JAM® Waikiki in Honolulu.
Doucet’s creation unites grilled bell peppers and onions over sautéed slices of SPAM Less Sodium, all topped with American and provolone cheeses. It is served on toasted French bread with dill veggie dip. Try it out today.
For more SPAM® recipes, visit spam.com/recipes.
1 green bell pepper
1 yellow bell pepper
1 large yellow onion
3 tablespoons unsalted butter, divided
1 (12 ounce) can SPAM® Less Sodium
3 tablespoons Worcestershire sauce
1/2 -1 teaspoon coarse ground black pepper
2 slim French bread loaves
4 slices white American cheese
3 slices smoked provolone cheese
2 tablespoons prepared dill veggie dip
Cut bell peppers and onions into thin slices. Sauté in a large, non-stick skillet with 2 tablespoons butter over medium-high heat, until peppers and onions are tender, about 10 minutes. While peppers and onions cook, shave off very thin, non-uniform slices of SPAM® Less Sodium with a sharp knife. Remove pepper and onion mixture from skillet. Set aside and cover. Return same skillet to medium-high heat and add SPAM® slices in an even layer. Add Worcestershire sauce directly on top of the SPAM® slices, covering each piece. Cover generously with black pepper. Cook 4 minutes, stir and turn the SPAM® slices and allow to cook 5 more minutes or until SPAM® slices are heated through and slightly crisp. Slice bread loaves most of the way through and toast in separate skillet with remaining butter. While bread is toasting, return pepper and onion mixture to skillet with the SPAM® slices. Mix together well and spread in an even layer. Place cheese slices evenly on top of the SPAM® mixture and reduce to medium heat. Once the cheese is melted, remove pan from heat and stir the mixture with a spatula to incorporate the cheese into the entire mixture. Place toasted bread loaves on serving dish. Spread a very thin layer of dill dip onto the top halves. Scoop sandwich filling onto bottom halves of bread and close. Slice into desired serving sizes and serve immediately.