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It's easy to snub Spam, but why would you after tasting these little sliders. Marinated in a spicy blend of sesame, soy and chilis, you might be reminded of the Hawaiian snack food masubi. But these little sandwiches are topped with a warm, oozing quail egg and a dollop of gingered mayonnaise– making them something else altogether.

Spam sliders with quail eggs

Ingredients

  • 1 cup soy sauce
  • ⅓ cup brown sugar
  • 6 clove garlic, minced
  • 3 tablespoon rice vinegar
  • 2 tablespoon sesame oil
  • 2 tablespoon sesame seeds, toasted
  • 2 teaspoon fresh ginger, grated
  • 1 Thai bird chili, minced or to taste
  • ¼ cup mayonnaise
  • 1 can Spam
  • cooking spray, as needed
  • 16 fresh quail eggs
  • fine grained sea salt
  • 16 slider buns, toasted or grilled as you prefer
  • 16 slider sized pieces of crisp lettuce,

Directions

Prepare the marinade: In a medium sauce pan set over medium heat add the soy sauce, brown sugar, garlic, rice vinegar, sesame oil, toasted sesame seeds, 1 teaspoon fresh grated ginger and minced chili. Cook without boiling until the sugar dissolves, about 4 minutes. Remove from heat and allow to come to room temperature.

Make the mayonnaise: Add 1 tablespoon of the cool marinade and the remaining 1 teaspoon fresh grated ginger to the mayonnaise. Mix well, set aside covered and refrigerated until ready to use.

Prepare the Spam: Cut the Spam crosswise into 8 slices, keeping them together in a block and then cut them all in half clengthwise to form 16 nearly square pieces. Lay the pieces in a single layer in the bottom of a shallow dish. Pour the remaining cooled marinade over the slices and marinate 2 to 4 hours.

Drain the Spam slices, discard marinade. Heat a large skillet or griddle over medium high heat. Spray with a light coating of cooking spray. Brown the Spam slices on one side until nicely colored, about 3 minutes. Flip each piece and repeat the browning. Transfer to a tray, loosely covered with foil.

Fry the eggs: Using a fresh non-stick or cast iron skillet set over medium heat. Spray with a light coating of cooking spray. Carefully crack each quail egg onto the surface, gently frying the eggs with a few grains of salt on top, until the whites have set but the yolks are still runny 2 to 3 minutes. Work in batches if necessary.

Assemble the sliders: Lay the bottoms of the slider buns on a work surface in front of you. Spread a dollop of the gingered mayonaisse onto each. Top this with a piece of lettuce followed by the a Spam slice. Gently place a warm fried quail egg on top, taking care to keep the yolk intact. Add the top to the slider and serve.



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