Luncheon Meat Cheese Melt Sandwich

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One for those who love the nostalgic taste of Luncheon Meat!

                                          An open-faced Luncheon meat cheese melt, with an amazingly simple secret combination for the filling, topped with melted cheese that is just slightly torched and then topped with some scallion or, spring onion greens. A good back-from-school snack to make the kids happy indeed!

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♦Prep time:5 MIN ♦Cook time:13 MIN ♦Yield: 5 Servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Chop the hard-boiled eggs, once cooled, and add to the bowl.
2. Add about 3 Tbsp of the Mayonnaise and use a fork to mix it through.
3. Next, add the parsley, smoked paprika, and black pepper. Stir once again.
4. Also, add the roughly chopped Vidalia onion. Mix everything in to incorporate evenly, adding more mayonnaise as you see fit, and finally a tsp of freshly squeezed lemon and a dash more pepper after tasting. That’s the simple Egg-Mayo Filling – Ready!
5. Remove the luncheon meat from the can, and cut into 2-3 sm slices. Then cut into large triangular chunks.
6. Heat the oil in a frying pan and add the luncheon meat. Fry on one side till it turns crispy, then flip over and repeat the process on the other side.  Halfway through add the Chinese 5 spice powder and gently toss around, to give extra flavor to the fried luncheon meat. Remove from pan.
7. Spread 10 gms of unsalted, softened butter evenly over each large slice of sandwich bread.
8. Place a good amount of the Egg-Mayo filling, over each slice. Place around 5 slices of the luncheon meat over this. Cover with the Havarti cheese slices. (Refer to video).
9. Place under the broiler, or in a convection-grill microwave (on grill mode), till the cheese melts.  See how I do it in the video.
10. Optional but preferred- Lastly, using a kitchen torch, gently blister the surface of the cheese, just to get some char marks and a little bubbly cheese. Be careful not to burn any part of the filling/onions/luncheon meat.. This intensifies the lovely, inviting aroma, giving it that ‘insanely yummy’ factor, as it is served hot…
11. Garnish with some fresh, chopped spring onion greens/ scallions.
12. Serve with a Fork and Spoon! Yummy!

Luncheon Meat Cheese Melt Sandwich

Notes:

• Read more about using the convection microwave grill in my Tuna Melt recipe post.
• Use longer or wider slices of sandwich bread, since we are making the melts open-faced. Use bread that stays soft in the middle, while grilling. If you do not have larger sandwich bread slices, you can use one and a half slices of bread arranged together (as in the video)
• Use smoked paprika and not regular sweet or hot paprika, the smoked paprika makes a difference here, but do not add more than specified as it can quickly overpower the dish.
• Japanese Mayonnaise has an ultra-creamy and sour element that is really hard to beat in these sandwiches. Use if available (Kewpie). Hellman’s/Best Foods or Duke’s would be my second choice here.
• The double grilling, makes the buttered toasted bread so light with the perfect amount of ‘crispness’, as you enjoy them.
• Note to self: I have used Swissbake Country White Toast Bread, Emborg Havarti Natural cheese slices, and Kewpie Mayo in this recipe.
• The Onion, must not be chopped too finely, and not into huge chunks either. Squarish, separated pieces, to match in size with the chopped hard-boiled egg, is what we want.
• You can store the filling 1-2 days before making the melts.

Key Ingredients:Luncheon Meat, Egg, Bread, Mayo, Special 4 Ingredient Seasoning, Havarti Cheese, Unsalted Butter, Lemon, Spring Onion/ Scallion.

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Luncheon Meat Cheese Melt Sandwich

Author: Shana Shameer