{"id":32335,"date":"2014-06-11T23:46:30","date_gmt":"2014-06-12T03:46:30","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=32335"},"modified":"2014-06-13T21:24:09","modified_gmt":"2014-06-14T01:24:09","slug":"grilled-cheese-sandwich-with-hawaiian-jam%e3%83%8f%e3%83%af%e3%82%a4%e3%82%b8%e3%83%a3%e3%83%a0%e5%85%a5%e3%82%8a%e3%82%b0%e3%83%aa%e3%83%ab%e3%83%81%e3%83%bc%e3%82%ba%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=32335&lang=en","title":{"rendered":"Grilled Cheese Sandwich with Hawaiian Jam
\u30cf\u30ef\u30a4\u30b8\u30e3\u30e0\u5165\u308a\u30b0\u30ea\u30eb\u30c1\u30fc\u30ba\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"

\"46\"<\/a><\/p>\n

Grilled Cheese Sandwich with Hawaiian Jam<\/strong><\/p>\n

I know grilled cheese sandwich is a comfort food for many Americans, including my husband.<\/p>\n

<\/p>\n

But having grown up in Japan, to me a comfort food is a bit different. It’s more like a rice bowl with seaweed and soy sauce (lol).<\/p>\n

So I don’t feel too nostalgic about grilled cheese sandwich, and when I decide to have one, I want something more than just bread and cheese.<\/p>\n

A few weeks ago when I was in a rare grilled cheese mood, I decided to add my homemade Hawaiian Jam<\/a>.<\/p>\n

It turned out to be super tasty!!<\/p>\n

I always like to have some kind of vegetable or fruit in my food, and this Hawaiian jam gives this sandwich nice freshness and wakes up your taste buds.<\/p>\n

Grilled Cheese Sandwich with Hawaiian Jam (1 serving)<\/p>\n

2 slices of whole wheat bread
\n1 slice sharp cheddar cheese
\n1 slice bacon cut in half, cooked crispy
\n1\/3 ~ 1\/2 cup Hawaiian jam<\/a><\/p>\n

1. Place cheese, bacon, bacon, and Hawaiian jam and on a slice of bread. Cover with another slice of bread.
\n2. Grill for a few minutes each side with butter in a pan.<\/p><\/div>\n

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Grilled Cheese Sandwich with Hawaiian Jam I know grilled cheese sandwich is a comfort food for many Americans, including my husband.<\/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-32335","post","type-post","status-publish","format-standard","hentry","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32335","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=32335"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32335\/revisions"}],"predecessor-version":[{"id":32400,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/32335\/revisions\/32400"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=32335"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=32335"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=32335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}