Piggy spread
FoFa says:
"When I was a youngster, my mom would buy 3 cans of spam (never did like spam except for this), one block of velveta, and one medium onion. We would pull the hand crank grinder out, chop the stuff up and add it to the grinder as evenly as possible, and try not to cut each others fingers off. Us boys were the "food processor" of the time. Over the years I have not eaten this that much, more because I don't like hauling out the manual grinder than anything. I saw Spam with Bacon today at the groc. and thought, I wounder if I can make that in the food processor? Turns out it is even better than using a hand grinder. (Oh and way, way, way better than a potato masher, trust me, don't try that one.) These are easy, pretty good, and kids like them. Oh, i don't use velveta, I am more a colby or cheddar person, but I must admit, velveta does melt better. These are your basic "open faced" sandwiches.
Personal Fo Fa recipe from my memory in childhood years gone by."
1 regular size can of SPAM brand meat product, what ever floats your boat. But I would try regular the first time.
1/4 - 1/2 medium onion
About an equal amount of shredded cheese, or cubed cheese as the meat.
6-8 slices regular bread.
Butter as required.
1-2 cloves garlic (optional)
Black pepper, hot sauce, jalapeños all optional.
Put the rough chopped onion and garlic (if using) in the food processor. Pulse until rough cut.
Cube the spam (I usually cut it in half, then cut each half into about 6 pieces. Put in processor with onion. Pulse until rice grainy looking, you may need to stop and scrape once or twice. Short 3 second pulses seem to work the best, longer means more scraping.
Add cubed/grated cheese. Pulse until blended.
This can be used at this point. And a decent sub can made of this (If anyone has ever eaten Andros deli PIGGY sandwich SW side of Houston, you will know this taste. But we butter the bread, then spread your desired amount of the spread on top of the butter. I find about 1/8 inch thickness is actually the best from a balanced flavor point of view.
Remember these are Open Faced, so no top piece of bread.
BROIL on the top rack (about 4-6 inches from the broiler) until done, spread side facing the broiler (just in case there is a question). When they are starting to brown, watch them closely, they turn from nicely done to burnt in a matter of seconds it seems.
Some folks like the cheese in the spread chunky, some like it mixed well, you have to decide for yourself.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=593
