{"id":71,"date":"2010-03-08T22:04:35","date_gmt":"2010-03-09T01:04:35","guid":{"rendered":"http:\/\/www.unblog.cl\/sandwich\/?p=71"},"modified":"2017-11-27T15:47:13","modified_gmt":"2017-11-27T20:47:13","slug":"ave-pimiento-frio-ave-pimiento-mayonesa","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/ave-pimiento-frio-ave-pimiento-mayonesa\/","title":{"rendered":"Ave pimiento fr\u00edo: ave, pimiento, mayonesa"},"content":{"rendered":"<p>El Ave pimiento tiene dos caras: una caliente y una fr\u00eda; una en frica y otra en molde.<\/p>\n<figure id=\"attachment_72\" aria-describedby=\"caption-attachment-72\" style=\"width: 480px\" class=\"wp-caption alignright\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"wp-image-72 size-full\" title=\"ave pimiento fr\u00edo\" src=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2010\/03\/IMG00087-20100305-2044.jpg?resize=480%2C360\" alt=\"Ave pimiento fr\u00edo de La Escarcha\" width=\"480\" height=\"360\" \/><figcaption id=\"caption-attachment-72\" class=\"wp-caption-text\">Ave pimiento fr\u00edo de La Escarcha<\/figcaption><\/figure>\n<p>La versi\u00f3n fr\u00eda es\u00a0un sandwich en pan de molde, idealmente sin bordes, y es una mezcla m\u00e1s o menos corpuscular de pechuga de pollo cocida y desmenuzada, pimiento rojo asado y pelado, y mayonesa. Es un sandwich distinto de\u00a0<a title=\"Ave Pimiento Caliente\" href=\"\/\/le-fort.org\/ave-pimiento-caliente-ave-y-pimiento\/\">su versi\u00f3n\u00a0 caliente<\/a>.<\/p>\n<p>Preferimos\u00a0distinguir los elementos constitutivos del sandwich, y que la mayonesa sea suficiente como para darle alguna humedad al sandwich.<\/p>\n<p>El ejemplo de la imagen corresponde a La Escarcha de Manuel Montt (Providencia, Santiago) y es un excelente y recomendable ejemplo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Ave pimiento tiene dos caras: una caliente y una fr\u00eda; una en frica y otra en molde. La versi\u00f3n fr\u00eda es\u00a0un sandwich en pan de molde, idealmente sin bordes, y es una mezcla m\u00e1s o menos corpuscular de pechuga de pollo cocida y desmenuzada, pimiento rojo asado y pelado, y mayonesa. Es un sandwich [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":10320,"comment_status":"closed","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":[398,60,390,422],"class_list":["post-71","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sandwich","tag-ave","tag-mayonesa","tag-pan-de-molde","tag-pimiento","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/03\/ave-pimiento.jpg?fit=480%2C360&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-19","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":54,"url":"https:\/\/le-fort.org\/cocina\/ave-pimiento-caliente-ave-y-pimiento\/","url_meta":{"origin":71,"position":0},"title":"Ave pimiento caliente: ave y pimiento","author":"Maestro Sanguchero","date":"11 de Febrero, 2010","format":false,"excerpt":"El Ave Pimiento aparece en dos variantes: fr\u00edo y caliente. Hoy nos dedicaremos al Ave Pimiento caliente. El Ave pimiento fr\u00edo est\u00e1 comentado en otro art\u00edculo. Usualmente en pan de molde. A veces en pan de frica Ave desmenuzada Trozos grandes de pimiento morr\u00f3n Usualmente sin mayonesa Buena opci\u00f3n para\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\/2010\/03\/ave-pimiento.jpg?fit=480%2C360&ssl=1&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":592,"url":"https:\/\/le-fort.org\/cocina\/ave-pimiento-casero-control-sobre-los-ingredientes\/","url_meta":{"origin":71,"position":1},"title":"Ave Pimiento Casero: Control sobre los Ingredientes","author":"Maestro Sanguchero","date":"3 de Enero, 2013","format":false,"excerpt":"Un s\u00e1nguche ave pimiento hecho en casa es otra cosa, sobre todo por el pimiento pelado en el quemador de la cocina.","rel":"","context":"En &quot;Hecho en casa&quot;","block_context":{"text":"Hecho en casa","link":"https:\/\/le-fort.org\/cocina\/categoria\/hecho-en-casa\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/01\/2013-01-03_14-41-14_765-640x300.jpg?fit=640%2C300&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":1600,"url":"https:\/\/le-fort.org\/cocina\/club-sandwich\/","url_meta":{"origin":71,"position":2},"title":"Club Sandwich","author":"Maestro Sanguchero","date":"8 de Marzo, 2015","format":false,"excerpt":"Nada como un Club sandwich. Este es uno de nuestros s\u00e1nguches preferidos por varias razones de memorias felices. Es un s\u00e1nguche de tres pisos que en su expresi\u00f3n m\u00ednima tiene tocino, ave, lechuga, tomate y mayonesa. Este\u00a0sandwich es de origen estadounidense, de\u00a0fines del siglo XIX. Tambi\u00e9n se le conoce como\u2026","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\/2015\/03\/club-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\/club-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\/club-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\/club-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\/club-hd-1.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":7146,"url":"https:\/\/le-fort.org\/cocina\/ave-completa\/","url_meta":{"origin":71,"position":3},"title":"Ave Completa","author":"Maestro Sanguchero","date":"1 de Enero, 2010","format":false,"excerpt":"El sandwich de ave completa consiste en pollo en filete o desmenuzado con tomate, mayonesa y chucrut o salsa americana, idealmente ne pan frica o marraqueta.","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\/2010\/01\/ave-completa-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\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2010\/01\/ave-completa-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1611,"url":"https:\/\/le-fort.org\/cocina\/reuben-sandwich\/","url_meta":{"origin":71,"position":4},"title":"Reuben Sandwich","author":"Maestro Sanguchero","date":"10 de Marzo, 2015","format":false,"excerpt":"El Reuben Sandwich es un cl\u00e1sico estadounidense. Su d\u00eda es el 14 de marzo. La tradici\u00f3n le asigna el mismo origen que la invenci\u00f3n del Conde de Sandwich: jugadores de cartas, esta vez a principios del siglo XX en inmigrantes de raigambre jud\u00eda. Hay otra versi\u00f3n que lo asocia a\u2026","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\/2015\/03\/rachel-sandwich.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\/rachel-sandwich.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/rachel-sandwich.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/rachel-sandwich.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/03\/rachel-sandwich.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":11065,"url":"https:\/\/le-fort.org\/cocina\/sandwich-fricandela-frica\/","url_meta":{"origin":71,"position":5},"title":"Sandwich de Fricandela o Frica","author":"Maestro Sanguchero","date":"26 de Diciembre, 2017","format":false,"excerpt":"\u00bfC\u00f3mo lleg\u00f3 la fricandela desde Dinamarca a Chile? No lo sabemos. Lo que s\u00ed sabemos es que lleg\u00f3 con la suficiente fuerza como para darle nombre a un tipo de pan. Al parecer hoy en d\u00eda el sandwich de fricandela no es tan popular, pero el pan de frica persiste.\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\/2017\/12\/fricandela-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\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-hd-1.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/12\/fricandela-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\/71","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=71"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/71\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media\/10320"}],"wp:attachment":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/media?parent=71"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=71"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}