{"id":22243,"date":"2011-10-16T18:01:52","date_gmt":"2011-10-16T22:01:52","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22243"},"modified":"2011-10-16T18:02:57","modified_gmt":"2011-10-16T22:02:57","slug":"ham-and-cheese-on-buttery-bread%e3%83%8f%e3%83%a0%e3%81%a8%e3%83%81%e3%83%bc%e3%82%ba%e3%81%a8%e8%b5%a4%e7%8e%89%e3%81%ae%e3%81%90%e3%82%8b%e3%81%90%e3%82%8b%e3%83%91%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22243&lang=en","title":{"rendered":"Ham and Cheese on Buttery Bread
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\"\"<\/a><\/p>\n

Ham and Cheese on Buttery Bread<\/strong>
\nBrunch October 15, 2011<\/em><\/p>\n

Buttery bread dough was rolled flat and topped off with mustard, cheese, ham, and red onion slices, and then baked in the oven for 15 minutes or so. This makes a perfect brunch when served with soup or\/and salad. We enjoyed this with homemade chunky yet creamy tomato soup. Dunking the bread into the soup is definitely my favorite part of this brunch.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a> \u306b\u53c2\u52a0\u3057\u3066\u307e\u3059\u3002<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ham and Cheese on Buttery Bread Brunch October 15, 2011 Buttery bread dough was rolled flat and topped off with mustard, cheese, ham, and red onion slices, and then baked in the oven for 15 minutes or so. This makes a perfect brunch when served with soup or\/and salad. We enjoyed this with homemade chunky […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-22243","post","type-post","status-publish","format-standard","hentry","category-bread"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22243","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=22243"}],"version-history":[{"count":29,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22243\/revisions"}],"predecessor-version":[{"id":22283,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22243\/revisions\/22283"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}