Ingredients:
1/4 cup sweet spicy CannaMustard
2
cans SPAM
Bacon
2/3 cup apple cider vinegar
1/3 cup
sugar
3 large eggs, beaten
1 1/2 cups Panko bread
crumbs
4 cups thinly sliced green and red cabbage
12 hamburger sized pretzel rolls
1/2 cup vegetable
oil
Salt and pepper, to taste
Directions:
Dice SPAM
into 1/2-inch pieces.
Cook over low heat until
crispy; drain on paper towels and set aside.
Saut�
onion in skillet with 2-3 tablespoons. Cook over medium
low heat until softened, about 5 minutes. Sprinkle onion
with 1 tablespoon of the flour.
Cook and stir
for 2 minutes. Add vinegar and sugar; stirring until the
sugar dissolves. Season as desired with salt and pepper.
Add cabbage and stir until it slightly wilts,
about 1 minute. Add reserved bacon. Remove from heat and
set aside.
Preheat oven to 300�F. Cut pretzel
rolls in half. Lightly brush rolls with a small amount
of oil and place face-side down on a baking sheet.
Lightly toast rolls in the oven for about 5-10
minutes; set aside.
Place remaining oil in large
nonstick skillet (enough to cover the bottom of the pan)
and heat over medium heat.
Slice each can of
SPAMPAM
with Bacon into 6 lengthwise slices (for a total
of 12 slices). Place flour, eggs and panko crumbs into
three separate pans. Dip each slice of SPAMPAM
into flour, following by egg and then into the
panko crumbs.
Saut� the SPAM
slices until golden brown on both sides.
Place SPAMPAM
in warm oven and hold until all slices have been
browned.
For assembly, spread the bottom half of
each toasted pretzel bun with CannaMustard. Top with
SPAMPAM
and the cabbage slaw.
Top with roll tops
and serve immediately.
Serve.
Simple. Easy. Cheap.
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