This ‘70s Throwback Appetizer Stole the Show At My Disco-Themed Party
And it's made with a classic canned ingredient.
tboomgaa/Allrecipes
I love a good theme! Growing up, my parents and their friends would throw so many fun theme parties throughout the year. So much so, that it’s grown into a tradition I was thrilled to carry into my own home. Our last party was all about the ‘70s disco era. Friends and family were dressed in their disco and hippie best, the music was on point and, of course, my menu had to match the moment in time. That was how these sweet and savory Spam sliders came to life, and stole the spotlight!
The History of Spam
Spam is a processed canned pork and ham product that was introduced to markets in 1937 by the Hormel Corporation. The original marketing strategy for Spam was to increase the sale of pork shoulder, a cut which didn’t sell well at the time. As of today, more than eight billion cans of Spam have been sold since its release, and the iconic canned pantry product is available in 44 countries.
How to Make Sweet and Savory Spam Sliders
These sweet and savory sliders are packed with flavor and so much fun to eat. They also take little effort and time to prepare, making them an ideal recipe choice for large gatherings.
Related: 32 Slammin' Spam Recipes
How to Make Spam Sliders
Ingredients
2 (12-count) bags King’s Hawaiian Rolls
3 (12-ounce) cans Spam, cut into 1/2 inch thick slices
2 (20-ounce) cans pineapple slices in juice, each slice cut in half
1/2 cup teriyaki sauce
3 tablespoons maple syrup
Directions
Preheat oven to 350 F degrees. Prepare a skillet over medium-high heat. Once hot, cook each slice of Spam 3-4 minutes per side, until each side has a light crisp and nice sear. Place aside.
Assemble the sliders. Gently separate King’s Hawaiian Rolls top and bottom halves. Place bottom halves in a 9 x 13 baking dish, keeping the rolls close together. Brush with teriyaki sauce to evenly coat. Top each roll with 1 slab of Spam and half a pineapple slice. Top with the remaining halves of the rolls. Brush sliders with maple syrup.
Bake uncovered on middle rack for 20 minutes, until rolls are light golden. Place sliders under the broiler on low 1-2 minutes before serving. This will crisp and caramelize the tops a bit more. Watch carefully to prevent burning. Use a sharp knife to gently separate the sliders, just so they are easy enough to pull from the dish without tearing apart. Serve warm.
FAQs
Why do I have to cook the Spam first? While it’s true that Spam is pre-cooked in the can and can be eaten safely without any additional preparation, the texture can be slightly slimy or spongy, and the soft meat is surrounded by a thin, clear gelatin layer straight from the can. Spending just a few minutes to pan-fry the Spam is a game changer. It makes it crisp, enriches the color and flavor, and locks moisture leading to juicy, savory slices.
Why do I need canned pineapple? Is fresh pineapple ok? Sweetness, texture, and consistency are the main reasons to use canned pineapple in this recipe. The syrupy juices of canned pineapple blend deliciously with teriyaki sauce and salty Spam. The soft, plump texture of sweet, canned pineapple slices is a perfect match for crispy, salty, savory pan fried Spam slices. Finally, each slice will be equally sweet, providing consistency with your sliders. Discover more sweet and savory ways to use canned pineapple here.
Can I make these sliders ahead of time? I wouldn’t make these sliders any earlier than the day of your event. Otherwise, they can become soggy. I partially prepare them in the morning (Steps 1 and 2). Then, closer to serving, I brush them with the maple syrup before baking and broiling them for serving. (Steps 2 and 3).
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