{"id":1020,"date":"2010-07-21T12:17:17","date_gmt":"2010-07-21T11:17:17","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=1020"},"modified":"2010-07-19T12:17:27","modified_gmt":"2010-07-19T11:17:27","slug":"club-sandwich","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2010\/07\/21\/club-sandwich\/","title":{"rendered":"Club sandwich"},"content":{"rendered":"<p><a title=\"Club sandwich by Dann Bleeker Pedersen, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/bleekerpedersen\/4493987119\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm3.static.flickr.com\/2766\/4493987119_efa5c4cea7_m.jpg\" alt=\"Club sandwich\" hspace=\"5\" vspace=\"5\" width=\"180\" height=\"240\" align=\"right\" \/><\/a>Engang imellem kan vi rigtig godt lide at lave en clubsandwich. Denne gang var igen undtagelse. Til en club-sandwich kan man n\u00e6sten bruge alle slags ingridienser uden det g\u00e5r ud over resultatet.<\/p>\n<p>N\u00e5r vi skal lave club-sandwich plejer vi at bruge kylling og en masse salat. Denne gang var dog noget anderledes da vi ogs\u00e5 lavede kartofler og sauce som tilbeh\u00f8r samt kom \u00e6g i sandwichen. Opskriften p\u00e5 kartofflerne og den tilh\u00f8rende whiskysauce m\u00e5 vente til en anden gang. Her holder vi fokus p\u00e5 selve club-sandwichen.<\/p>\n<p>Ingen club sandwich uden dressing. Denne gang brugte vi den samme dressing som til vores <a title=\"Hjemmelavet burger\" href=\"http:\/\/bleeker-pedersen.dk\/blog2010\/04\/03\/hjemmelavet-burger\/\">burger<\/a>, men man kunne med fordel ogs\u00e5 have haft noget <a title=\"Hvidl\u00f8gsmayonnaise\" href=\"http:\/\/bleeker-pedersen.dk\/blog2009\/05\/19\/hvidl%c3%b8gsmayonnaise\/\">hvidl\u00f8gsmayonnaise<\/a>.<\/p>\n<p>Br\u00f8det til retten er k\u00f8bt. Egentlig burde man lave sit eget, men s\u00e5 tager retten meget mere tid, s\u00e5 indtil nu har vi valgt at k\u00f8be.<\/p>\n<p>Det er en relativ nem ret, som vi rigtig godt kan lide &#8211; specielt om sommeren er det en dejlig let ret.<\/p>\n<p><strong>Ingredienser<\/strong><\/p>\n<ul>\n<li>1 agurk<\/li>\n<li>1 r\u00f8d peber<\/li>\n<li>1 tomat<\/li>\n<li>1 salathoved<\/li>\n<li>1 ost<\/li>\n<li>2-3 spsk olie til stegning<\/li>\n<li>1 tsk gurkemeje<\/li>\n<li>ca. 200 gram kylling<\/li>\n<li>3 \u00e6g<\/li>\n<li>1 toastbr\u00f8d<\/li>\n<\/ul>\n<p><strong>Fremgangsm\u00e5de<\/strong><\/p>\n<ol>\n<li>Sk\u00e6r kyllingek\u00f8det i nogle sm\u00e5 &#8220;klumper&#8221;<\/li>\n<li>Drys lidt gurkemeje ud p\u00e5 kyllingeklumperne, s\u00e5 de tager noget farve<\/li>\n<li>Steg kyllingen p\u00e5 en pande i lidt olie<\/li>\n<li>Skyl salaten og sk\u00e6r den ud i passende stykker<\/li>\n<li>Skyl og sk\u00e6r tomaten i skiver<\/li>\n<li>Skyl og sk\u00e6r agurken i skiver<\/li>\n<li>Skyl og sk\u00e6r den r\u00f8de peber i sm\u00e5 stykker<\/li>\n<li>Sk\u00e6r osten i passende stykker<\/li>\n<li>Kog \u00e6gget til det er h\u00e5rdkogt (\u00e6g kommes i kogende vand og koges under l\u00e5g i 9 minutter)<\/li>\n<li>Sk\u00e6r \u00e6ggene i skiver<\/li>\n<li>Brun tre skiver toastbr\u00f8d pr. person p\u00e5 panden<\/li>\n<li>Den enkelte club-sandwich kan nu samles ud af tre skiver toastbr\u00f8d. Ingredienserne kommes i midten.<\/li>\n<li>Velbekomme!<\/li>\n<\/ol>\n<div id=\"_mcePaste\" style=\"left: -10000px; overflow: hidden; width: 1px; position: absolute; top: 0px; height: 1px;\">her med samme karrydressing som der blev brugt til burger.sa<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Engang imellem kan vi rigtig godt lide at lave en clubsandwich. Denne gang var igen undtagelse. Til en club-sandwich kan man n\u00e6sten bruge alle slags ingridienser uden det g\u00e5r ud over resultatet. N\u00e5r vi skal lave club-sandwich plejer vi at bruge kylling og en masse salat. Denne gang var dog noget anderledes da vi ogs\u00e5 &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2010\/07\/21\/club-sandwich\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Club sandwich<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","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_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-1020","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-gs","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/1020","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=1020"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/1020\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=1020"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=1020"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=1020"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}