Photo courtesy Geordie's Steak

Recipe Friday: Geordie's Spam Cubano

Written by Marilyn Hawkes Category: Recipes Issue: April 2017
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When your last name is Hormel, the Spam jokes must get a little tiring. But when Jamie Hormel, owner of the Wrigley Mansion and widow of meatpacking heir Geordie Hormel, sat in on a recent menu planning session with Geordie's Steak executive chef Jason Diaz, she joked that he should make a dish using the tinned meat. “I took her seriously and went back to the kitchen and started messing around with Spam,” Diaz says.

He came up with a Spam Cubano and presented it to Hormel. “Everybody absolutely loved it,” he says. “It’s the hottest item on the menu right now. I probably sell over 200 a month.”

Cruz serves the sandwich with house made Kennebec potato chips tucked into a Spam can that has been run through the dishwasher. You can only get the sammy at lunch, but here’s the recipe in case you want to try making it at home.

Spam Cubano
Ingredients:
Torta bread
Seasoned pulled pork butt (recipe below)
Sliced smoked Gouda
Whole grain mustard
Chipotle mayo (recipe below)
Spam
Pickles, sliced

Seasoned pork butt:
4 lbs. pork butt
8 tbsp. dark chili powder
1 tsp. garlic salt
1 tsp. kosher salt
8 tbsp. brown sugar

Rub the dry rub on the pork butt. Roast in the oven at 250℉ for 6 hours until the pork shreds off the bone. Shred all of the meat with a fork.

Chipotle mayo:
1/2 can roasted chipotles
1 1/3 cup mayonnaise
1 large garlic clove

Blend all ingredients in blender until well incorporated.

Sandwich assembly:
Spread the chipotle mayonnaise on one side of the sliced torta and whole grain mustard on the other slice. Add one slice of smoked Gouda to both sides. Pile about 4 oz. of shredded pork butt on the bottom slice of bread. Cut two thinly sliced pieces of Spam and lightly brown in a skillet. Add the Spam and pickles to the sandwich. Press the two sides together. Brush melted butter on the top and bottom of the torta. Turn the pan on low heat and put the sandwich in the pan, bottom side down. Smash the sandwich with another pan on top. Let the sandwich cook, flipping occasionally, until the bread is golden brown and the cheese melts.