Best 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 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.

SOBA NOODLE COLD ROLLS WITH SPICY SESAME SAUCE

Steps:

• For the rolls: Cook the soba noodles according to the package directions in salted water until al dente. Drain and rinse the noodles under cold water.
• Fill a large wide bowl with very warm water. Dip one rice paper wrapper into the water and allow it to soften for a few seconds. Then carefully remove it from the water.
• Top the wrapper with a piece of lettuce, a small handful of the soba, a few pieces of tofu, peach or mango, cucumber, carrot, bean sprouts and a few mint and cilantro leaves.
• Fold in the edges of the wrapper and roll up like a burrito, pressing edge to seal. Set aside into a reusable container lined with a damp paper towel. Continue with the remaining wrappers and ingredients.
• For the dipping sauce: Whisk together the lime juice, sriracha, soy sauce, honey, ginger, sesame seeds and sesame oil.
• Store the rolls and sauce in resealable containers in the fridge until ready to serve, or portion out for lunch. Cut the rolls in half just before serving with the dipping sauce.