Spam Katsu Sandwich

Instructions

1. 1

   Prepare Spam and Breading Station

   • Open the can of Spam and carefully slide it out. Slice it lengthwise into 4 equal cutlets, each about 1/2-inch thick.
   • Thoroughly pat each Spam slice dry with paper towels. This is crucial for a crispy coating.
   • Set up a 3-stage breading station. In a shallow dish, whisk together the all-purpose flour, salt, and black pepper.
   • In a second shallow dish, beat the egg with 1 tablespoon of water to create an egg wash.
   • In a third shallow dish, spread out the panko breadcrumbs.
2. 2

   Coat the Spam Cutlets

   • Working with one Spam slice at a time, first dredge it in the seasoned flour, ensuring it's lightly coated on all sides. Shake off any excess flour.
   • Next, dip the floured slice into the egg wash, allowing any excess to drip off.
   • Finally, press the slice firmly into the panko breadcrumbs, turning to coat completely. Gently press the panko onto the surface to help it adhere.
3. 3

   Shallow-Fry the Spam Katsu

   • Pour the vegetable oil into a large skillet to a depth of about 1/4-inch. Heat over medium-high heat until it shimmers, about 350°F (175°C).
   • To test if the oil is ready, drop a single panko crumb into it; it should sizzle vigorously immediately.
   • Carefully place the breaded Spam cutlets into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
   • Fry for 2-3 minutes per side, until the crust is a deep golden brown and exceptionally crispy.
   • Using tongs, transfer the fried katsu to a wire rack to drain. This prevents the bottom from becoming soggy.
4. 4

   Assemble the Sandwiches

   • Lay out the 8 slices of bread. Spread a thin, even layer of Japanese mayonnaise on one side of each slice.
   • On 4 of the bread slices (mayo-side up), place a warm Spam katsu cutlet.
   • Drizzle a generous amount of tonkatsu sauce over each piece of katsu.
   • Top with a heaping pile of finely shredded cabbage.
   • Place the remaining 4 slices of bread on top, mayo-side down.
   • Gently press down on the sandwich to compact it slightly. For a traditional katsu sando look, you can trim the crusts off with a sharp serrated knife.
   • Slice the sandwiches in half (diagonally or vertically) and serve immediately while the katsu is still warm and crispy.