{"id":42313,"date":"2016-12-02T23:45:02","date_gmt":"2016-12-03T04:45:02","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42313"},"modified":"2016-12-02T23:45:02","modified_gmt":"2016-12-03T04:45:02","slug":"bbq-sandwich%e3%83%90%e3%83%bc%e3%83%99%e3%82%ad%e3%83%a5%e3%83%bc%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=42313&lang=en","title":{"rendered":"BBQ Sandwich
\u30d0\u30fc\u30d9\u30ad\u30e5\u30fc\u30b5\u30f3\u30c9\u30a4\u30c3\u30c1"},"content":{"rendered":"

\"17\"<\/p>\n

When you have extra delicious homemade rolls, what do you do?<\/p>\n

I make BBQ sandwiches!<\/p>\n

\"27\"<\/p>\n

I baked these rolls for our potluck Thanksgiving dinner.<\/p>\n

I brought leftover rolls home and decided to make these sandwiches.<\/p>\n

This meat-less no-mayo BBQ sandwich is so tasty.<\/p>\n

Mine is not vegan because there are eggs and milk in the rolls, but if you use different rolls, these could be a vegan meal.<\/p>\n

The creamy coleslaw is my favorite.<\/p>\n

I thought I was a big fan of mayonnaise for over 30 years but, I realized I liked my vegan version made of tahini much better!<\/p>\n

\"18\"<\/p>\n

BBQ Sandwiches<\/strong><\/p>\n

BBQ “meat”
\n– Just like Meat cooked<\/a>
\n– BBQ sauce
\ncreamy coleslaw
\n– dressing (tahini, white vinegar, sugar, Dijon mustard, salt, pepper, water)
\n– 1 cup julienned cabbage
\nrolls<\/a> (recipe<\/a>)<\/p>\n

1. Coat cooked “Just like Meat” with BBQ sauce.
\n2. Make coleslaw. Make dressing by combining all the ingredients with a hand blender until smooth). Mix with cabbage.
\n3. Sandwich the BBQ “meat” and coleslaw in rolls.<\/p>\n

I’m on Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

When you have extra delicious homemade rolls, what do you do? I make BBQ sandwiches! I baked these rolls for our potluck Thanksgiving dinner. I brought leftover rolls home and decided to make these sandwiches. This meat-less no-mayo BBQ sandwich is so tasty. Mine is not vegan because there are eggs and milk in the […]<\/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],"tags":[],"class_list":["post-42313","post","type-post","status-publish","format-standard","hentry","category-bread","category-sandwich"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42313","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=42313"}],"version-history":[{"count":3,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42313\/revisions"}],"predecessor-version":[{"id":42322,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42313\/revisions\/42322"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}