{"id":18111,"date":"2011-02-20T12:40:27","date_gmt":"2011-02-20T17:40:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18111"},"modified":"2011-02-20T12:52:34","modified_gmt":"2011-02-20T17:52:34","slug":"monte-cristo-sandwich-with-lingonberry-jam%e3%83%a2%e3%83%b3%e3%83%86%e3%82%af%e3%83%aa%e3%82%b9%e3%83%88%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81%e3%80%81%e3%82%b3%e3%82%b1%e3%83%a2","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18111&lang=en","title":{"rendered":"Monte Cristo Sandwich with Lingonberry Jam<br>\u30e2\u30f3\u30c6\u30af\u30ea\u30b9\u30c8\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u3001\u30b3\u30b1\u30e2\u30e2\u30b8\u30e3\u30e0\u6dfb\u3048"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6088.jpg\" rel=\"lightbox[18111]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-18119 aligncenter\" title=\"IMG_6088\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6088.jpg\" alt=\"\" width=\"512\" height=\"366\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6088.jpg 512w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6088-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/a><\/p>\n<p><strong>Monte Cristo Sandwich with Lingonberry Jam<\/strong><br \/>\n<em>Breakfast February 19, 2011<\/em><\/p>\n<p>Terry likes to order Monte Cristo Sandwich at the local Irish restaurant, and I though it would be fun to make it at home, too. Here is my Monte Cristo I made for breakfast yesterday. Dijon mustard was spread on whole wheat bread slices, and honey ham and Swiss cheese were sandwiched, and then it was french-toasted. I sprinkled powder sugar on top and served it with lingonberry jam. Sweet and savory at the same time.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6079.jpg\" rel=\"lightbox[18111]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18113\" title=\"IMG_6079\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6079.jpg\" alt=\"\" width=\"341\" height=\"512\" \/><\/a><\/p>\n<p><strong>\u30e2\u30f3\u30c6\u30af\u30ea\u30b9\u30c8\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u3001\u30b3\u30b1\u30e2\u30e2\u30b8\u30e3\u30e0\u6dfb\u3048<\/strong><br \/>\n<em>\u671d\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff12\u6708\uff11\uff19\u65e5<\/em><\/p>\n<p>\u30e2\u30f3\u30c6\u30af\u30ea\u30b9\u30c8\u3001\u3068\u306f\u3001\u30cf\u30e0\u3068\u30c1\u30fc\u30ba\u3092\u631f\u3093\u3060\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u3092\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8\u98a8\u306b\u713c\u3044\u305f\u3082\u306e\u3002<\/p>\n<p>\u6700\u8fd1\u30c6\u30ea\u30fc\u304c\u8fd1\u304f\u306e\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u7d9a\u3051\u3066\u983c\u3080\u306e\u3067\u3001\u3046\u3061\u3067\u3082\u4f5c\u3063\u3066\u307f\u308b\u3053\u3068\u306b\u3057\u305f\u3002<\/p>\n<p>\u30c7\u30a3\u30b8\u30e7\u30f3\u30de\u30b9\u30bf\u30fc\u30c9\u3092\u5168\u7c92\u7c89\u30d1\u30f3\u306b\u5857\u3063\u305f\u3089\u3001\u30cf\u30e0\u3068\u30b9\u30a4\u30b9\u30c1\u30fc\u30ba\u30b9\u30e9\u30a4\u30b9\u3092\u631f\u3093\u3067\u3001\u30d5\u30ec\u30f3\u30c1\u30c8\u30fc\u30b9\u30c8\u306b\u3059\u308b\u3002<\/p>\n<p>\u30ec\u30b9\u30c8\u30e9\u30f3\u3067\u51fa\u3057\u3066\u308b\u3088\u3046\u306b\u3001\u7c89\u7802\u7cd6\u3092\u3075\u3063\u3066\u3001\u30b8\u30e3\u30e0\u3092\u6dfb\u3048\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002<br \/>\n\u3046\u3061\u306f\u3001\u7518\u9178\u3063\u3071\u3044\u30b3\u30b1\u30e2\u30e2\u30b8\u30e3\u30e0\u3002<\/p>\n<p>\u6700\u521d\u306f\u3001\u30cf\u30e0\u30c1\u30fc\u30ba\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u306b\u7c89\u7802\u7cd6\uff1f\u30b8\u30e3\u30e0\uff1f\u3068\u601d\u3063\u305f\u3051\u308c\u3069\u3001\u3053\u308c\u307e\u305f\u3001\u3057\u3087\u3063\u3071\u304f\u3063\u3066\u7518\u3044\u3068\u3044\u3046\u7d44\u307f\u5408\u308f\u305b\u3067\u3001\u30b9\u30b4\u30af\u7f8e\u5473\u3057\u3044\u3002<\/p>\n<p>\u7518\u3044\u671d\u98df\u306b\u3057\u3088\u3046\u304b\u3001\u3057\u3087\u3063\u3071\u3044\u671d\u98df\u306b\u3057\u3088\u3046\u304b\u3001\u6c7a\u3081\u3089\u308c\u306a\u3044\u3068\u304d\u306b\u3044\u304b\u304c\u3067\u3057\u3087\u3046\uff08\u7b11\uff09\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6086.jpg\" rel=\"lightbox[18111]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18115\" title=\"IMG_6086\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6086.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6093.jpg\" rel=\"lightbox[18111]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-18116\" title=\"IMG_6093\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/02\/IMG_6093.jpg\" alt=\"\" width=\"254\" height=\"382\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Monte Cristo Sandwich with Lingonberry Jam Breakfast February 19, 2011 Terry likes to order Monte Cristo Sandwich at the local Irish restaurant, and I though it would be fun to make it at home, too. Here is my Monte Cristo I made for breakfast yesterday. Dijon mustard was spread on whole wheat bread slices, and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7,14],"tags":[],"class_list":["post-18111","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18111"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18111\/revisions"}],"predecessor-version":[{"id":18168,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18111\/revisions\/18168"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}