Frizzled Lunch Meat

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Although lunch meat is not daily fare in our house, it does make an appearance on our lunch plates at regular intervals. I gotta admit, every so often there is nothing better to me than a ham sandwich made with toasted bread and mayonnaise. And the rest of the family would never turn down a lunch meat sandwich when it’s offered.

So even though that ham sandwich isn’t a daily thing for me, I do miss my sandwiches when I’m pregnant. Lunch meat is taboo during pregnancy. The only safe way to eat it is to heat it until steaming. Personally, that’s not the taste I’m going for when craving a sandwich.

Fortunately, I’ve got this great trick up my sleeve that I learned from my dad. It allows me to enjoy my favorite lunch meats safely while still getting that taste I crave. It’s called frizzling, and man, is it fantastic! In fact, this is so good that we frizzle leftover lunch meat on a regular basis.

What exactly is frizzled lunch meat? Allow me to explain.

To frizzle lunch meat, cut slices into thin, long strips.

Then melt about a tablespoon of butter in a small skillet. Add the meat and cook for about 3-5 minutes, until ends are curled and meat is lightly crisped. I tend to cook mine a little longer because I like it really crispy.

This works great on a sandwich (think BLT), stirred into or served alongside scrambled eggs, or just eaten as is.

The frizzled method is typically reserved for ham lunch meat, but we’ve found it works just as well with turkey, bologna or even roast beef.