{"id":22558,"date":"2011-11-01T22:37:48","date_gmt":"2011-11-02T02:37:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=22558"},"modified":"2011-11-01T22:37:48","modified_gmt":"2011-11-02T02:37:48","slug":"mini-open-tomato-sandwich%e3%83%88%e3%83%9e%e3%83%88%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%97%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=22558&lang=en","title":{"rendered":"Mini Open Tomato Sandwich<br>\u30c8\u30de\u30c8\u306e\u30aa\u30fc\u30d7\u30f3\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/201.jpg\" rel=\"lightbox[22558]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22560 aligncenter\" title=\"20\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/201.jpg\" alt=\"\" width=\"386\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/201.jpg 386w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/201-300x450.jpg 300w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><\/a><\/p>\n<p><strong>Mini Open Tomato Sandwich<\/strong><br \/>\n<em>October 29, 2011<\/em><\/p>\n<p>I like open sandwich because I can see what I&#8217;m eating! Tomato is definitely the star of this sandwich. But the horseradish\/bacon mayo underneath the tomato is pretty tasty, too. It gives a nice smoky bacon flavor and an unexpected kick.<\/p>\n<p>Tomato open sandwich: 12 grain toast, bacon, horseradish, mayo, sour cream, tomato slices, olives, parsley, salt, pepper, olive oil<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u30c8\u30de\u30c8\u306e\u30aa\u30fc\u30d7\u30f3\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1<\/strong><br \/>\n<em>\uff12\uff10\uff11\uff11\u5e74\uff11\uff10\u6708\uff12\uff19\u65e5<\/em><\/p>\n<p>\u30aa\u30fc\u30d7\u30f3\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1\u3063\u3066\u597d\u304d\u3002<\/p>\n<p>\u81ea\u5206\u304c\u98df\u3079\u3066\u3044\u308b\u3082\u306e\u304c\u898b\u3048\u308b\u3063\u3066\u3044\u3046\u306e\u304c\u3044\u3044\uff08\u7b11\uff09\u3002<\/p>\n<p>\u30db\u30fc\u30b9\u30e9\u30c7\u30a4\u30c3\u30b7\u30e5\u3068\u30d9\u30fc\u30b3\u30f3\u5165\u308a\u306e\u30de\u30e8\u30fb\u30b5\u30ef\u30fc\u30af\u30ea\u30fc\u30e0\u306e\u3074\u308a\u3063\u3068\u3057\u305f\u30c7\u30a3\u30c3\u30d7\u3092\u30c8\u30fc\u30b9\u30c8\u306b\u5857\u3063\u305f\u306e\u3060\u3051\u308c\u3069\u3053\u308c\u304c\u30d5\u30ec\u30c3\u30b7\u30e5\u30c8\u30de\u30c8\u3068\u306a\u304b\u306a\u304b\u3042\u3046\u3002<\/p>\n<p>\u5869\u3053\u3057\u3087\u3046\u3057\u3066\u3001\u98df\u3079\u308b\u76f4\u524d\u306b\u30d1\u30bb\u30ea\u3092\u6563\u3089\u3057\u3066\u30aa\u30ea\u30fc\u30d6\u30aa\u30a4\u30eb\u3092\u5c11\u3057\u305f\u3089\u3057\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\uff5e\u3002<\/p>\n<p><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/182.jpg\" rel=\"lightbox[22558]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-22559 aligncenter\" title=\"18\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/182.jpg\" alt=\"\" width=\"386\" height=\"579\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/182.jpg 386w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/10\/182-300x450.jpg 300w\" sizes=\"auto, (max-width: 386px) 100vw, 386px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/www.studiorfood.com\" target=\"_blank\"><br \/>\n<img decoding=\"async\" class=\"aligncenter\" style=\"padding: 0px;\" src=\"http:\/\/www.studiorfood.com\/wp-includes\/images\/studiorbanner.bmp\" alt=\"\" border=\"0\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.studiorfood.com\/\">studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/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<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\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<br \/>\n<a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" 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\" border=\"0\" \/><\/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\" alt=\"\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mini Open Tomato Sandwich October 29, 2011 I like open sandwich because I can see what I&#8217;m eating! Tomato is definitely the star of this sandwich. But the horseradish\/bacon mayo underneath the tomato is pretty tasty, too. It gives a nice smoky bacon flavor and an unexpected kick. Tomato open sandwich: 12 grain toast, bacon, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-22558","post","type-post","status-publish","format-standard","hentry","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22558","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=22558"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22558\/revisions"}],"predecessor-version":[{"id":22643,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/22558\/revisions\/22643"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}