{"id":1722,"date":"2015-04-08T12:29:01","date_gmt":"2015-04-08T15:29:01","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=1722"},"modified":"2017-12-03T12:10:10","modified_gmt":"2017-12-03T17:10:10","slug":"sanguche-de-queso-derretido","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sanguche-de-queso-derretido\/","title":{"rendered":"S\u00e1nguche de Queso Derretido"},"content":{"rendered":"<p>Sabed que el 12 de abril es el d\u00eda nacional del pan con queso derretido en el Gringost\u00e1n (<em>National Grilled Cheese Sandwich Day<\/em>) y todo el mes de abril es el mes del pan con queso derretido.<!--more--><\/p>\n<figure id=\"attachment_1726\" aria-describedby=\"caption-attachment-1726\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1726\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/04\/grilled-cheese-sq-no-leak.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Pan con queso derretido\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1726\" class=\"wp-caption-text\">Un pan con queso derretido, casi perfecto en su hermeticidad.<\/figcaption><\/figure>\n<p>La versi\u00f3n que nos ocupa hoy \u2013la estadounidense\u2013 se supone que es hija de la gran depresi\u00f3n de 1929, en que el pan de molde y el queso eran aquello para lo que alcanzaba. Cierto o no, es una excelente forma de prepararnos un s\u00e1nguche r\u00e1pido y es incre\u00edble c\u00f3mo se transmuta un simple pan con queso a esta peque\u00f1a maravilla.<\/p>\n<figure id=\"attachment_1731\" aria-describedby=\"caption-attachment-1731\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1731 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/04\/lidded-pan.jpg?resize=960%2C600&#038;ssl=1\" alt=\"con tapa es mejor\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1731\" class=\"wp-caption-text\">Conviene prepararlo a fuego bajo con la sart\u00e9n tapada<\/figcaption><\/figure>\n<p>Pan, queso, mantequilla, son las variables m\u00ednimas de este s\u00e1nguche. Mantequilla por ambos lados. Abundante para que permee el pan y contribuya a dorar su exterior.<\/p>\n<p>Si bien existen electodom\u00e9sticos para preparar este tipo de panes (tostis\u00e1nguches, o prensaditos) creemos que la sart\u00e9n es superior. Lenta, tapada, de vueltas frecuentes.<\/p>\n<figure id=\"attachment_1727\" aria-describedby=\"caption-attachment-1727\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1727 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/04\/grilled-cheese-sq-open.jpg?resize=960%2C600&#038;ssl=1\" alt=\"Queso derretido cortado en diagonal\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1727\" class=\"wp-caption-text\">S\u00f3lo al partirlo debe rebalsar el queso<\/figcaption><\/figure>\n<figure id=\"attachment_1728\" aria-describedby=\"caption-attachment-1728\" style=\"width: 960px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-1728 size-full\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/04\/grilled-cheese-sq.jpg?resize=960%2C600&#038;ssl=1\" alt=\"queso derretido montado\" width=\"960\" height=\"600\" \/><figcaption id=\"caption-attachment-1728\" class=\"wp-caption-text\">Listo para comer<\/figcaption><\/figure>\n<h2>Variaciones del Queso Derretido<\/h2>\n<p>Su nombre es legi\u00f3n.<\/p>\n<ul>\n<li>Podemos jugar con el <strong>queso<\/strong>: chanco, <em>cheddar<\/em>, combinaciones\u2026<\/li>\n<li><strong>Hierbas<\/strong> tales como la albahaca, el or\u00e9gano, el tomillo, el romero, etc.<\/li>\n<li><strong>Verduras<\/strong>: Tomates frescos, tomates secos, berenjena, piment\u00f3n, aj\u00ed, espinaca. La lista es potencialmente infinita.<\/li>\n<li><strong>Fiambres<\/strong>: jam\u00f3n (lo que lo convierte en un Barros Jarpa), salame, <em>pepperoni<\/em>\u2026<\/li>\n<\/ul>\n<p>Hay much\u00edsimo con lo que jugar aqu\u00ed, pero la base es la simplicidad misma: vendr\u00eda a ser una <em>cucina povera<\/em> estadounidense.<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-1724\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2015\/04\/grilled-cheese-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"grilled-cheese-hd\" width=\"1200\" height=\"400\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sabed que el 12 de abril es el d\u00eda nacional del pan con queso derretido en el Gringost\u00e1n (National Grilled Cheese Sandwich Day) y todo el mes de abril es el mes del pan con queso derretido.<\/p>\n","protected":false},"author":6,"featured_media":8004,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[622],"tags":[190,390,644,56],"class_list":["post-1722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-mantequilla","tag-pan-de-molde","tag-quesos","tag-vegetariano","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/04\/grilled-cheese-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-rM","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":1722,"position":0},"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 &quot;Sandwich&quot;","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":[]},{"id":7140,"url":"https:\/\/le-fort.org\/cocina\/barros-luco-churrasco-con-queso-derretido\/","url_meta":{"origin":1722,"position":1},"title":"Barros Luco: Churrasco con queso derretido","author":"Maestro Sanguchero","date":"19 de Diciembre, 2009","format":false,"excerpt":"El Barros Luco es el simple s\u00e1ndwich de churrasco con queso derretido, as\u00ed llamado por un pol\u00edtico chileno muy asiduo al s\u00e1ndwich.","rel":"","context":"En &quot;Sandwich&quot;","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\/2015\/12\/barros-luco-tocino-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\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/12\/barros-luco-tocino-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1862,"url":"https:\/\/le-fort.org\/cocina\/hamburguesa-con-queso-azul\/","url_meta":{"origin":1722,"position":2},"title":"Hamburguesa con Queso Azul","author":"Maestro Sanguchero","date":"7 de Octubre, 2015","format":false,"excerpt":"Hamburguesa con queso (cheeseburger) con queso azul y cebolla acaramelada. Es un sandwich balanceado, que no requiere nada m\u00e1s, a nuestro jucio.","rel":"","context":"En &quot;Sandwich&quot;","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\/2015\/10\/cheeseburger-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\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":67,"url":"https:\/\/le-fort.org\/cocina\/hamburguesa-queso-cheeseburger\/","url_meta":{"origin":1722,"position":3},"title":"Hamburguesa con queso (Cheeseburger)","author":"Maestro Sanguchero","date":"8 de Marzo, 2010","format":false,"excerpt":"Cheeseburger quiere decir hamburguesa con queso (aplausos) Es un sandwich que consta de hamburguesa y queso caliente, en pan de frica. Es un sandwich un poco seco, dependiendo de la hamburguesa. Todo es importante: el pan, el queso y la hamburguesa. El pan seco o excesivo deja muy seco el\u2026","rel":"","context":"En &quot;Sandwich&quot;","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\/2015\/10\/cheeseburger-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\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/10\/cheeseburger-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1242,"url":"https:\/\/le-fort.org\/cocina\/lasananguche-lo-mejor-de-dos-mundos\/","url_meta":{"origin":1722,"position":4},"title":"Lasa\u00f1\u00e1nguche \u2013 Lo Mejor de Dos Mundos","author":"Maestro Sanguchero","date":"8 de Agosto, 2013","format":false,"excerpt":"Creamos el lasa\u00f1\u00e1nguche, replicando la estructura de una lasa\u00f1a utilizando pan de molde aplanado y tostado en vez de masa. Se recomienda con gula.","rel":"","context":"En &quot;Dise\u00f1os de S\u00e1nguche&quot;","block_context":{"text":"Dise\u00f1os de S\u00e1nguche","link":"https:\/\/le-fort.org\/cocina\/categoria\/disenos-de-sanguche\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-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\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/08\/lasannanguche-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1679,"url":"https:\/\/le-fort.org\/cocina\/mechada-luco-casera-en-pan-de-molde\/","url_meta":{"origin":1722,"position":5},"title":"Mechada Luco Casera: En Pan de Molde","author":"Maestro Sanguchero","date":"28 de Marzo, 2015","format":false,"excerpt":"Hay ocasiones en que los astros se alinean. Nuestros amigos Ricardo y Yadira de La Ideota Guest House vinieron a visitarnos con una hermosa pieza de carne llamada Sal\u00f3n, que es ideal para preparar carne mechada. La carne fue mechada con ajo y zanahoria y cocida en olla a presi\u00f3n\u2026","rel":"","context":"En &quot;Mechada&quot;","block_context":{"text":"Mechada","link":"https:\/\/le-fort.org\/cocina\/categoria\/mechada\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.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\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/mechada-luco-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1722","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=1722"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/1722\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/8004"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}