{"id":731,"date":"2013-05-09T13:21:01","date_gmt":"2013-05-09T16:21:01","guid":{"rendered":"http:\/\/www.sanguchologia.org\/?p=731"},"modified":"2013-05-09T13:21:01","modified_gmt":"2013-05-09T16:21:01","slug":"sandwich-cubano","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/sandwich-cubano\/","title":{"rendered":"Sandwich Cubano"},"content":{"rendered":"<p>Como buen s\u00e1nguche, este participa de una suerte de jihad para determinar autenticidad. El s\u00e1nguche cubano tiene su origen en Cuba y su desarrollo en Florida, EE.UU. Es un s\u00e1nguche muy simple y en su versi\u00f3n &#8220;can\u00f3nica&#8221; es un prensado de cerdo asado, jam\u00f3n, queso suizo y mostaza.<\/p>\n<p>El s\u00e1nguche de las fotos es un s\u00e1nduche cubano del <strong>Pasteles y Compa\u00f1\u00eda<\/strong> del Terminal Terrestre de Guayaquil, y es un buen exponente.<!--more--><\/p>\n<figure id=\"attachment_732\" aria-describedby=\"caption-attachment-732\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-732 \" alt=\"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=610%2C458&#038;ssl=1\" width=\"610\" height=\"458\" \/><figcaption id=\"caption-attachment-732\" class=\"wp-caption-text\">Jam\u00f3n, pernil y queso<\/figcaption><\/figure>\n<p>El s\u00e1nguche que nos ocupa tiene mayonesa \u2013no mostaza\u2013 queso, jam\u00f3n y pernil de cerdo, prensado en una tostadora de s\u00e1nguches.<\/p>\n<p>Hay una serie de variaciones que se alejan de lo can\u00f3nico:<\/p>\n<ul>\n<li><span style=\"line-height: 14px;\">Lechuga<\/span><\/li>\n<li>Tomate<\/li>\n<li>Salame \u2013 por los inmigrantes italianos de Florida<\/li>\n<\/ul>\n<p>En fin. Este s\u00e1nguche estaba recomendable, si bien un poco caro (USD 4,30), y el tema del s\u00e1nguche cubano da para iterarlo un poco en casa.<\/p>\n<p style=\"text-align: center;\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-734\" title=\"S\u00e1nduche cubano del Pasteles y Compa\u00f1\u00eda con un caf\u00e9 del Sweet &amp; Coffee de fondo\" alt=\"2013-05-07_20-37-56_106\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/05\/2013-05-07_20-37-56_106.jpg?resize=610%2C458&#038;ssl=1\" width=\"610\" height=\"458\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El sandwich cubano es un s\u00e1nguche prensado de jam\u00f3n, chancho asado, queso suizo y mostaza. Algunas variantes tienen salame.<\/p>\n","protected":false},"author":6,"featured_media":733,"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":[381,388,535],"tags":[534],"class_list":["post-731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cerdo","category-jamon","category-pernil","tag-pasteles-y-compania","entry","has-media"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pghKer-bN","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":7155,"url":"https:\/\/le-fort.org\/cocina\/sandwich-de-chola\/","url_meta":{"origin":731,"position":0},"title":"Sandwich de Chola","author":"Maestro Sanguchero","date":"30 de Enero, 2013","format":false,"excerpt":"El sandwich de chola boliviano es una buena forma de comer s\u00e1nguches de cerdo","rel":"","context":"En &quot;Bolivia&quot;","block_context":{"text":"Bolivia","link":"https:\/\/le-fort.org\/cocina\/categoria\/bolivia\/"},"img":{"alt_text":"IMG01084-20101207-1743","src":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/IMG01084-20101207-1743.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/IMG01084-20101207-1743.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2013\/01\/IMG01084-20101207-1743.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":175,"url":"https:\/\/le-fort.org\/cocina\/payan-especial-una-joyita-contra-el-bajon\/","url_meta":{"origin":731,"position":1},"title":"Pay\u00e1n Especial: Una joyita contra el baj\u00f3n","author":"Maestro Sanguchero","date":"21 de Junio, 2011","format":false,"excerpt":"El Pay\u00e1n es un sandwich dominicano, emparentado con el sandwich cubano, y otros s\u00e1nguches de chancho de nuestro continente. Muy recomendable.","rel":"","context":"En &quot;Cerdo&quot;","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\/2011\/06\/payan-entero-1.jpg?fit=1024%2C768&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/06\/payan-entero-1.jpg?fit=1024%2C768&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/06\/payan-entero-1.jpg?fit=1024%2C768&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/06\/payan-entero-1.jpg?fit=1024%2C768&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1494,"url":"https:\/\/le-fort.org\/cocina\/dona-piedad-sanduches-de-pernil-en-cuenca\/","url_meta":{"origin":731,"position":2},"title":"Do\u00f1a Piedad: S\u00e1nduches de Pernil","author":"Maestro Sanguchero","date":"19 de Febrero, 2015","format":false,"excerpt":"Los s\u00e1nduches de do\u00f1a Piedad son unos deliciosos y peque\u00f1os s\u00e1nduches de pernil que te entregan inmediatamente, solos o en combo con jugo de coco. Llevan 40 a\u00f1os de s\u00e1nguches.","rel":"","context":"En &quot;Cerdo&quot;","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\/2015\/02\/piedad-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\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2015\/02\/piedad-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1289,"url":"https:\/\/le-fort.org\/cocina\/sanguche-de-tocino-y-queso-caliente-barros-bacon\/","url_meta":{"origin":731,"position":3},"title":"S\u00e1nguche de Tocino y Queso Caliente. \u00bfBarros Bacon?","author":"Maestro Sanguchero","date":"11 de Septiembre, 2013","format":false,"excerpt":"El Barros Bacon es un s\u00e1nguche experimental de tocino salteado y queso caliente. Maravilloso.","rel":"","context":"En &quot;Ecuador&quot;","block_context":{"text":"Ecuador","link":"https:\/\/le-fort.org\/cocina\/categoria\/ecuador\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-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\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/09\/barros-bacon-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":909,"url":"https:\/\/le-fort.org\/cocina\/croque-monsieur-jamon-queso\/","url_meta":{"origin":731,"position":4},"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 &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\/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":7143,"url":"https:\/\/le-fort.org\/cocina\/barros-jarpa-jamon-con-queso-derretido\/","url_meta":{"origin":731,"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 &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":[]}],"_links":{"self":[{"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/731","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=731"}],"version-history":[{"count":0,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/posts\/731\/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=731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/categories?post=731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/le-fort.org\/cocina\/wp-json\/wp\/v2\/tags?post=731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}