{"id":7099,"date":"2009-08-28T17:39:04","date_gmt":"2009-08-28T21:39:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7099"},"modified":"2009-08-28T17:39:04","modified_gmt":"2009-08-28T21:39:04","slug":"spicy-italian-sandwich%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e3%82%a4%e3%82%bf%e3%83%aa%e3%82%a2%e3%83%b3%e3%82%b5%e3%83%b3%e3%83%89%e3%82%a4%e3%83%83%e3%83%81%e3%80%81%e3%82%b5%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7099&lang=en","title":{"rendered":"Spicy Italian Sandwich
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\"img_7814\"<\/a><\/p>\n

Spicy Italian Sandwich<\/strong>
\nLunch August 23, 2009<\/em><\/p>\n

Terry and I like the $5 foot-long sandwich deal they have at the Subway restaurant. We usually order a Spicy Italian, which makes a perfect lunch for us to share. Last weekend when I baked ciabatta bread, I wanted to recreate this sandwich at home using this bread. Inside the sandwich were Pastrami, salami, pepperoni, sliced cheese, spinach, banana pepper, green pepper, red onion, Parmesan cheese, dry oregano, and Italian dressing for Terry’s side. For my side, tomato and black olives were added. <\/p>\n

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Spicy Italian Sandwich Lunch August 23, 2009 Terry and I like the $5 foot-long sandwich deal they have at the Subway restaurant. We usually order a Spicy Italian, which makes a perfect lunch for us to share. Last weekend when I baked ciabatta bread, I wanted to recreate this sandwich at home using this bread. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7099","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7099","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=7099"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7099\/revisions"}],"predecessor-version":[{"id":7188,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7099\/revisions\/7188"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}