{"id":32255,"date":"2014-06-27T18:16:20","date_gmt":"2014-06-27T22:16:20","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32255"},"modified":"2014-06-29T10:18:12","modified_gmt":"2014-06-29T14:18:12","slug":"vegetable-sandwich-with-thyme-feta-cream%e3%83%8f%e3%83%bc%e3%83%96%e3%83%81%e3%83%bc%e3%82%ba%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0%e5%85%a5%e3%82%8a%e3%83%99%e3%82%b8%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32255&lang=en","title":{"rendered":"Vegetable Sandwich with Thyme Feta Spread
\u30cf\u30fc\u30d6\u30c1\u30fc\u30ba\u30af\u30ea\u30fc\u30e0\u5165\u308a\u30d9\u30b8\u30b5\u30f3\u30c9"},"content":{"rendered":"

\"29\"<\/a><\/p>\n

Vegetable Sandwich with Thyme Feta Spread<\/strong><\/p>\n

This mixture of feta cheese, cream cheese, and fresh herbs has been one of my recent favorite things to have around.<\/p>\n

<\/p>\n

This spread works like a magic and it turns any sandwich into something special and sophisticated!<\/p>\n

For this sandwich I just used whatever vegetables I could find in our fridge and the final product was absolutely delicious!<\/p>\n

Vegetable Sandwich with Thyme Feta Spread (1 serving)<\/strong>thyme feta spread
\n– 2 (feta cheese): 1 (cream cheese)
\n– a few sprigs thyme, chopped
\n– salt and pepper
\n– sugar
\n5~6 inch long Ciabatta bread, cut in half horizontally
\n1\/2~1 cup spinach
\n1\/2~1 roma tomato, sliced
\n1~2 mini peppers, sliced
\n1~2 kalamata olives, sliced
\n1~2 thin slices of onion
\nsalt and pepper
\nolive oil for a drizzle<\/p>\n

1. Make thyme feta spread. Mix all the ingredients well. Add sugar one teaspoon at a time. Taste and decide if you want to add more.
\n2. Spread the thyme feta mixture on both pieces of bread.
\n3. Place all the vegetables on the bottom bread. Salt and pepper. Drizzle olive oil. Cover with the top bread.<\/p>\n<\/div>\n

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Vegetable Sandwich with Thyme Feta Spread This mixture of feta cheese, cream cheese, and fresh herbs has been one of my recent favorite things to have around.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,29],"tags":[],"class_list":["post-32255","post","type-post","status-publish","format-standard","hentry","category-sandwich","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32255","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=32255"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32255\/revisions"}],"predecessor-version":[{"id":32642,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32255\/revisions\/32642"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}