{"id":41014,"date":"2016-07-02T22:37:11","date_gmt":"2016-07-03T02:37:11","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41014"},"modified":"2016-07-02T22:37:11","modified_gmt":"2016-07-03T02:37:11","slug":"radish-open-sandwich%e3%83%a9%e3%83%87%e3%82%a3%e3%83%83%e3%82%b7%e3%83%a5%e3%82%aa%e3%83%bc%e3%83%97%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41014&lang=en","title":{"rendered":"Radish Open Sandwich<br>\u30e9\u30c7\u30a3\u30c3\u30b7\u30e5\u30aa\u30fc\u30d7\u30f3\u30b5\u30f3\u30c9"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41018 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/31-1.jpg\" alt=\"31\" width=\"596\" height=\"428\" \/><\/p>\n<p>When a French young man told me how to make a radish sandwich many years ago, I was intrigued.<\/p>\n<p>Bread, butter, radish, and salt.<\/p>\n<p>Loved the simple ingredients.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41016 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/29.jpg\" alt=\"29\" width=\"596\" height=\"428\" \/><\/p>\n<p>I use different kinds of bread to make radish sandwich.<\/p>\n<p>But this time I used the bread I had brought home from <a href=\"https:\/\/www.culinarytribune.com\/?p=40961&amp;lang=en\" target=\"_blank\">the farm<\/a>.<\/p>\n<p>This seedy bread made the sandwich a rustic one.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41017 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/32-1.jpg\" alt=\"32\" width=\"510\" height=\"717\" \/><\/p>\n<p>It tastes good with butter of course (everything tastes good with butter, right?), but there are also other options.<\/p>\n<p>Dijon mustard\/honey and tahini\/honey (in place of butter) are some of my favorite vegan versions.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41019 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/10.jpg\" alt=\"10\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/10.jpg 637w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/10-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><strong>Radish Open Sandwich<\/strong><\/p>\n<p>2 slices bread<br \/>\n1 tablespoon Dijon mustard or tahini<br \/>\n1 tablespoon honey<br \/>\nsalt and pepper<br \/>\n2 radish, sliced<br \/>\nsalt and pepper<\/p>\n<p>1. Spread mustard or tahini on bread.<br \/>\n2. Drizzle honey. Salt and pepper.<br \/>\n3. Place radish slices. Sprinkle salt and pepper if needed.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41015 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/30.jpg\" alt=\"30\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/30.jpg 637w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/07\/30-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When a French young man told me how to make a radish sandwich many years ago, I was intrigued. Bread, butter, radish, and salt. Loved the simple ingredients. I use different kinds of bread to make radish sandwich. But this time I used the bread I had brought home from the farm. This seedy bread [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,28,29],"tags":[],"class_list":["post-41014","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41014","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=41014"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41014\/revisions"}],"predecessor-version":[{"id":41028,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41014\/revisions\/41028"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}