![\"acercamiento\"](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/09\/acercamiento.jpg?resize=700%2C420&ssl=1\")
<\/p>\nNotar\u00e9is que el t\u00edtulo de esta entrada es lo m\u00e1s general que hay.<\/p>\n
<\/p>\n
El submarino es un s\u00e1ndwich de origen estadounidense, m\u00e1s espec\u00edficamente de los inmigrantes italianos, de fines del s. XIX y principios del XX. Por supuesto, hay m\u00faltiples reclamos de invenci\u00f3n y autenticidad. No nos metamos ah\u00ed.<\/p>\n
El submarino es un s\u00e1ndwich en un pan franc\u00e9s o italiano alargado, partido por la mitad o al que se le ha hecho un corte en “V<\/strong>“, nos informa Wikipedia. Los ingredientes que van entre las tajadas son de una variabilidad abismante. En este caso queremos contarles sobre el Submarino Especial<\/strong> del Pasteles y Compa\u00f1\u00eda. Una vez m\u00e1s lo probamos en el Terminal terrestre de Guayaquil.<\/p>\n Los ingredientes son: de abajo hacia arriba.<\/p>\n Una vez armado el s\u00e1ndwich, se calienta en una sanduchera, de forma que queda aplanado y con el pan m\u00e1s crujiente.<\/p>\n Bueno el s\u00e1ndwich. Nosotros le pondr\u00edamos un queso m\u00e1s mantecoso para acercarlo a la perfecci\u00f3n, pero as\u00ed no m\u00e1s est\u00e1 excelente.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" S\u00e1ndwich submarino especial del Pasteles y Compa\u00f1\u00eda del Terminal Terrestre de Guayaquil. Lechuga, Jam\u00f3n cocido, Queso, Jam\u00f3n crudo, Salame y Tomate en pan franc\u00e9s.<\/p>\n","protected":false},"author":6,"featured_media":1283,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[554,392,459,469,388],"tags":[389,583,428,60,582,534,644,544,584,7],"class_list":["post-1280","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cadenas","category-cecinas","category-ecuador","category-guayaquil","category-jamon","tag-jamon","tag-jamon-crudo","tag-lechuga","tag-mayonesa","tag-pan-frances","tag-pasteles-y-compania","tag-quesos","tag-salame","tag-submarino","tag-tomate","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-kE","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":731,"url":"https:\/\/le-fort.org\/cocina\/sandwich-cubano\/","url_meta":{"origin":1280,"position":0},"title":"Sandwich Cubano","author":"Maestro Sanguchero","date":"9 de Mayo, 2013","format":false,"excerpt":"El sandwich cubano es un s\u00e1nguche prensado de jam\u00f3n, chancho asado, queso suizo y mostaza. Algunas variantes tienen salame.","rel":"","context":"En "Cerdo"","block_context":{"text":"Cerdo","link":"https:\/\/le-fort.org\/cocina\/categoria\/cerdo\/"},"img":{"alt_text":"Jam\u00f3n, pernil y queso","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/2013-05-07_20-37-36_164.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/2013-05-07_20-37-36_164.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/2013-05-07_20-37-36_164.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":909,"url":"https:\/\/le-fort.org\/cocina\/croque-monsieur-jamon-queso\/","url_meta":{"origin":1280,"position":1},"title":"Croque Monsieur \u2013\u00a0Jam\u00f3n, Queso, Salsa, Gratinado","author":"Maestro Sanguchero","date":"14 de Junio, 2013","format":false,"excerpt":"El Croque Monsieur es un sandwich de jam\u00f3n y queso de origen franc\u00e9s, con una salsa de queso encima y gratinado.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/croque-monsieur-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/croque-monsieur-hd.jpg?fit=620%2C250&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/croque-monsieur-hd.jpg?fit=620%2C250&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":8144,"url":"https:\/\/le-fort.org\/cocina\/sandwich-miga-jamon-palta\/","url_meta":{"origin":1280,"position":2},"title":"Sandwich de Miga: Jam\u00f3n Palta","author":"Le-Fort.org","date":"14 de Junio, 2016","format":false,"excerpt":"Los sandwiches de miga son una buena tradici\u00f3n a la hora del t\u00e9 (o a cualquier otra). Son simplemente sandwiches de pan de molde. Hoy hablaremos sobre el Jam\u00f3n palta. Los sandwiches de miga son sandwiches de pan de molde sin tostar. Es frecuente quitarle la corteza al pan por\u2026","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2016\/06\/jamonpalta-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7144,"url":"https:\/\/le-fort.org\/cocina\/york-jamon-con-huevo\/","url_meta":{"origin":1280,"position":3},"title":"York: Jam\u00f3n con huevo","author":"Maestro Sanguchero","date":"26 de Diciembre, 2009","format":false,"excerpt":"El s\u00e1ndwich York es un simple s\u00e1ndwich de jam\u00f3n con huevo \u2014ora revuelto, ora frito\u2014 fr\u00edo o caliente. Es muy apreciado en Chile. Es un excelente s\u00e1ndwich de desayuno, y se recomienda en pan de frica, si el huevo es frito, o en pan de molde, si el huevo es\u2026","rel":"","context":"En "Cerdo"","block_context":{"text":"Cerdo","link":"https:\/\/le-fort.org\/cocina\/categoria\/cerdo\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/york-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":940,"url":"https:\/\/le-fort.org\/cocina\/croque-madame-jamon-queso-huevo-frito-salsa-gratinado\/","url_meta":{"origin":1280,"position":4},"title":"Croque Madame","author":"Maestro Sanguchero","date":"15 de Junio, 2013","format":false,"excerpt":"EL Croque Madame es un s\u00e1ndwich de jam\u00f3n y queso caliente en pan d emolde, con salsa blanca y un huevo frito. Es de origen franc\u00e9s y data de principios del siglo XX. Es un buen s\u00e1ndwich de desayuno","rel":"","context":"En "Jam\u00f3n"","block_context":{"text":"Jam\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/jamon\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/06\/madame-hd-1.jpg?fit=700%2C300&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":1280,"position":5},"title":"Barros Jarpa: Jam\u00f3n con queso derretido","author":"Maestro Sanguchero","date":"23 de Diciembre, 2009","format":false,"excerpt":"El Barros Jarpa es un sandwich de queso caliente y jam\u00f3n, que debe su nombre a un pol\u00edtico chileno.","rel":"","context":"En "Sandwich"","block_context":{"text":"Sandwich","link":"https:\/\/le-fort.org\/cocina\/categoria\/sandwich\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2009\/12\/barros-jarpa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/comments?post=1280"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1280\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"El](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/09\/submarino-especial.jpg?resize=700%2C420&ssl=1\")
\n
![\"Acercamiento\"](\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/09\/detalle.jpg?resize=700%2C420&ssl=1\")