{"id":27857,"date":"2012-12-29T17:49:12","date_gmt":"2012-12-29T22:49:12","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27857"},"modified":"2012-12-29T17:49:12","modified_gmt":"2012-12-29T22:49:12","slug":"ham-and-egg-puff-sandwich%e3%83%8f%e3%83%a0%e3%82%a8%e3%83%83%e3%82%b0%e3%81%ae%e3%82%b7%e3%83%a5%e3%83%bc%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27857&lang=en","title":{"rendered":"Ham and Egg Puff Sandwich
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\"\"<\/a><\/p>\n

Ham and Egg Puff Sandwich<\/strong>
\nLunch December 28, 2012<\/em><\/p>\n

I happened to have leftover ham and empty puffs at hand and decided to make lunch with them. Romaine lettuce, a ham slice, scrambled egg, and apricot mustard glaze (which I used for cooking the ham) were sandwiched in the puff. I’ve been recently enjoying this type of savory puff sandwiches (like this<\/a>), and I now make extra puffs whenever I make cream puffs so that I can make sandwiches with them later.<\/p>\n

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

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

\u30cf\u30e0\u30a8\u30c3\u30b0\u306e\u30b7\u30e5\u30fc\u30b5\u30f3\u30c9<\/strong>
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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Ham and Egg Puff Sandwich Lunch December 28, 2012 I happened to have leftover ham and empty puffs at hand and decided to make lunch with them. Romaine lettuce, a ham slice, scrambled egg, and apricot mustard glaze (which I used for cooking the ham) were sandwiched in the puff. I’ve been recently enjoying this […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,27,7,14],"tags":[],"class_list":["post-27857","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-egg","category-pork","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27857","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=27857"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27857\/revisions"}],"predecessor-version":[{"id":27914,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27857\/revisions\/27914"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}