8 oz. bacon
1 C. diced yellow onion
1 C. flour (divided)
2/3 C. apple cider vinegar
1/3 C. sugar
Salt and pepper to taste
4 C. thinly sliced green and red cabbage
12 hamburger-size pretzel rolls
½ C. vegetable oil
2 cans (12 oz. each) Spam with bacon
3 large eggs, beaten
1 ½ C. panko bread crumbs
¼ C. sweet spicy mustard

Dice bacon into ½-inch pieces. Cook in skillet over low heat until crispy; drain on paper towels and set aside. Saute onion in skillet with 2 to 3 T. the bacon drippings. Cook over medium-low heat until softened, about 5 minutes. Sprinkle onion with 1 T. the flour. Cook and stir 2 minutes. Add vinegar and sugar and stir until sugar dissolves. Season as desired with salt and pepper. Add cabbage and stir until it slightly wilts, about 1 minute. Add reserved bacon. Remove from heat and set aside. Preheat oven to 300 degrees. Cut pretzel rolls in half. Lightly brush rolls with a small amount of oil and place face-side down on a baking sheet. Lightly toast rolls in preheated oven about 5 to 10 minutes; set aside. Place remaining oil in a large nonstick skillet (enough to cover bottom of pan) and heat over medium heat. Slice each can of Spam with bacon into 6 lengthwise slices (for a total of 12 slices). Place flour, eggs and panko crumbs into three separate pans. Dip each slice of Spam into flour, followed by egg and then panko crumbs. Sauté slices until golden brown on both sides. Place slices in warm oven as you finish each batch and hold until all slices have been browned. For assembly, spread bottom half of each toasted pretzel bun with mustard. Top with slice of Spam and the cabbage slaw. Top with roll tops and serve immediately.