Spicy Luncheon Roll Recipes

SPICY LUNCHEON ROLL

Steps:

• Combine ground beef and pork in a mixing bowl.
• Cook bacon lightly with garlic.
• Blot fat from bacon and garlic with a paper towel, add to meat mixture, stir in bread crumbs.
• Crush and dissolve bouillon cubes in boiling water, add to meat mixture.
• Stir in egg, salt, nutmeg, pepper and hot pepper sauce, mix thouroughly.
• Form into a firm 8 x 2 1/2 inch sausage roll.
• Wrap roll in cheesecloth or all purpose cloth.
• Tie ends securely.
• Place on a rack in large saucepan or Dutch oven.
• Add hot water just to cover, add bay leaf, cover and bring to a boil, simmer 1 1/2 hours.
• Lift roll from water and allow to drain.
• Remove cloth.
• Serve hot as a meat loaf or chill and serve as deli luncheon meat.

SPICY TUNA ROLLS

Steps:

• Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
• Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

SPICY TERIYAKI SPAM® AND PINEAPPLE ON A HAWAIIAN ROLL

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler or set a toaster oven to broil setting. Place rolls cut-side up in a single layer on a baking sheet.
• Toast rolls in preheated oven until lightly brown, 1 to 3 minutes.
• Slice luncheon meat lengthwise into nine 1/4-inch thick slices.
• Heat a cast-iron or non-stick skillet over medium-high heat. Cook luncheon meat slices until lightly browned, about 1 minute per side; transfer to toasted roll bottoms. Cook pineapple rings in the same skillet until lightly browned, 1 1/2 to 2 minutes per side.
• Spread sriracha evenly on each luncheon meat slice. Cut each pineapple ring into 3 pieces. Top each luncheon meat slice with 1 pineapple piece, sprinkle with lime juice, and cover with roll tops.