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The SPAM-Bano

Difficulty: Beginner
Servings: 4
Best Season: Suitable throughout the year
Description

This sandwich offers a powerfully satisfying and complex flavor profile, marrying the traditional, rich taste of a Cuban sandwich with a smoky, unique twist. The crisp, buttery baguette crust gives way to a hot, gooey interior filled with intensely savory meats and bright, zesty mojo mayonnaise. It's an exciting, decadent, and thoroughly memorable meal.

Ingredients
  • 1 crusty baguette (approx. 24 inches)
  • 6 oz mojo pork, sliced very thinly
  • 6 oz Low Sodium SPAM® Luncheon Meat, smoked and thinly sliced
  • 8 slices Cold Smoked Swiss Cheese (2 slices per sandwich)
  • 16 chips dill pickles
  • 4 tsp Stone Ground Dijon Mustard
  • 4 Tbsp Mojo Mayo (see recipe below)
  • Fat: Butter or Lard, as needed for pressing.
    • Mojo Mayo Recipe
  • 1/2 cup mayonnaise
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh orange juice
  • 1 tsp minced garlic
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • 1 Tbsp fresh cilantro, chopped
  • 1/8 tsp sea salt
  • 1/8 tsp coarse black pepper
Instructions
  1. 1
    Mojo Mayo Recipe
  2. 2
    Whisk all ingredients together until smooth
  3. 3
    Sandwich Construction
  4. 4
    Slice each 6-inch baguette section horizontally, making sure not to cut all the way through (create a hinge)
  5. 5
    Spread 1 teaspoon of Dijon mustard on the bottom half of the bread.
  6. 6
    Spread 1-2 tablespoons of Mojo Mayo on the top half.
  7. 7
    Place one slice of Smoked Swiss Cheese on the bottom half and one slice on the top half.
  8. 8
    Layer the thinly sliced thinly sliced Mojo Pork followed by the SPAM.
  9. 9
    Place generous layers of the Dill Pickles over the meats.
  10. 10
    Carefully close the sandwich.
  11. 11
    Preheat a heavy cast-iron pan or electric panini press to medium-high heat.
  12. 12
    Lightly spread butter or lard on the outside of the top and bottom of one sandwich.
  13. 13
    Place the sandwich in the hot pan/press. If using a pan, place a second heavy pan (or a foil-wrapped brick) on top to press it.
  14. 14
    Cook for 3–5 minutes per side until the bread is crunchy, the interior is heated through, and the cheese is fully melted. Aim to press the sandwich down to about 1/3 of its original height.
  15. 15
    Remove from the press, cut in half diagonally, and serve immediately.
Read it online: https://brinnerbites.com/recipe/the-spa-bano/