Tastes differ, but personally, I like the taste of SPAM. In this health-conscious generation, need I say that it is not organic? Definitely lots of preservatives there. But my oh my, what do i not like about that salty goodness? :) And I am sure I have kindred palates out there. :)
I have fond childhood memories of my mom serving fried SPAM to our family. It will be a rare occasion (as SPAM was very expensive then in the Philippines) and we are quite a large brood. I remember while my Dad or Mom was saying grace, I would be peeping out to that plateful of SPAM on the table, getting ready to grab a slice or two right after the "Amen!". :) I am pretty sure my sisters were also doing the same :). To this day, SPAM still has an effect on me, where to some it may be just an ordinary meat in a can, to me, it is a special treat. :)
SPAM IS. SO. EASY. to cook, any newb can do it. Just fry it in a little oil, and voila! And it's a very versatile addition to any dish. Usually mine goes to soups, sandwiches, fried rice or to embutido (the Filipino take on meatloaf). This canned delight has certainly saved me a many headaches on those i-just-don't-know-what-to-cook-today days. I do make it a point, that since I'm cooking for my kids too, I use the SPAM Lite edition - less on the sodium. And more not than often, pun intended.
Here's one sandwich night we had a few weeks ago. Easy-breezy & yummy. (The veggie pasta was a left-over reheat :P. Perhaps I'll do a post of that recipe next time too).
1 can of SPAM Lite, sliced into desired thickness
white or wheat bread, lightly buttered & toasted
tomato, seeded & sliced to rings
onion, sliced to rings
+ other optional "innings" of your ideal 'wich :-P
1. heat frying pan, add a little oil, then pan-fry SPAM slices
2. On a slice of toasted bread, layer SPAM slices w/ all the other ingredients.
3. Top with another toasted bread
(or you can also opt for an open faced sandwich!)