{"id":7550,"date":"2012-03-27T12:58:38","date_gmt":"2012-03-27T19:58:38","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=7550"},"modified":"2012-03-27T12:58:38","modified_gmt":"2012-03-27T19:58:38","slug":"recipes-tillamook-cheese-sandwiches","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches","title":{"rendered":"Recipes: Tillamook Cheese Sandwiches"},"content":{"rendered":"

A few weeks ago, the kind folks at Tillamook delivered some delicious cheese to our office. Luckily, we had a cutting board and crackers on hand, and it made for a delectable afternoon. To enjoy Tillamook at home, here are two unique recipes that utilize the brand’s cheesy goodness:
\n\"\"<\/a>
\nOregon Albacore Tuna Melt<\/strong>
\nCourtesy of Tommy Habetz and Nick Wood of Bunk Bar located in Portland, Ore.
\n2 – 6 oz cans albacore tuna
\n\u00bc cup finely diced red onion
\n\u00bc cup extra virgin olive oil
\n1 tablespoon balsamic vinegar
\n1 tablespoon minced basil
\n\u00bd teaspoon crushed red pepper
\nSalt and freshly ground pepper
\n4 ciabatta rolls, split
\nDijon mustard and mayonnaise, for spreading
\n8 – \u00bc-inch-thick slices of Tillamook\u00ae Sharp Cheddar or Tillamook\u00ae Swiss Cheese
\n24 slices garlic dill pickles
\n2 tablespoons (1 oz) Tillamook\u00ae Unsalted Butter, softened
\nIn a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil, and crushed red pepper. Season with salt and pepper. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with butter. Place the sandwiches on the press or griddle and cook over moderate heat until the cheese is melted, about 6 minutes. To make sure the sandwiches are fully cooked, open them up and place in a 450\u00b0F oven for about 1 minute. Remove from oven, close sandwiches, cut in half, and serve.<\/em>
\n\"\"<\/a>
\nTaco Melt<\/strong>
\nCourtesy of Dave Danhi of the Grilled Cheese Truck, located in Los Angeles, Calif.
\nOverview: Layers of melted Tillamook Pepper Jack and Cotija cheese, taco meat, pico de gallo, and avocado cover crispy corn tortillas. Grill it all between two slices of chili cheese bread .
\nButter Spread<\/strong>
\n\u00be cup (6 oz) Tillamook\u00ae<\/sup> Unsalted Butter<\/a>, room temperature
\n\u00be cup (6 oz) mayonnaise
\nTaco Meat<\/strong>
\n1 pound ground beef
\n1 tablespoon olive oil
\n\u00bd yellow onion, cut into \u00bc inch pieces
\n\u00bd jalape\u00f1o
\n2 cloves garlic, finely minced
\n1\/3 cup cilantro, washed and chopped
\n1 tablespoon chili powder
\n1 teaspoon cayenne pepper (more or less to taste)
\n1 teaspoon black pepper, freshly ground
\n1 teaspoon white pepper, ground
\n1 \u00bd teaspoons ground cumin
\nPico de Gallo<\/strong>
\n3 Roma tomatoes, cut in \u00bc inch pieces
\n4 whole cloves of garlic, finely minced
\n\u00bd red onion, finely diced
\n2 tablespoons fresh cilantro, washed and chopped
\n2 limes (juice only)
\n1 jalape\u00f1o, finely minced
\nSalt and pepper to taste
\nSandwiches<\/strong>
\n8 slices chili cheese bread, thick \u00bd inch slices (Trader Joe’s brand, or see recipe)
\n16 slices Tillamook\u00ae<\/sup> Pepper Jack Cheese<\/a>
\n8 whole corn tortillas, fried crisply
\nTaco meat mix (see recipe)
\n4 oz crumbled Cotija cheese
\n8 oz pico de gallo (see recipe)
\n1 large ripe avocado, cut into quarters and sliced thinly
\nPreparation:<\/strong>
\nButter Spread<\/strong><\/em>
\nIn a mixer, put butter and mayonnaise and beat with the paddle attachment until well mixed. Be sure to scrape down the sides of the bowl to incorporate all butter as it may stick to the bowl.<\/em>
\nTaco Meat<\/strong><\/em>
\nIn a heavy bottom pot, heat olive oil until hot and add onions. Saut\u00e9 for 5 minutes and add garlic and jalape\u00f1os. Saut\u00e9 for 5 more minutes. Add ground beef and cook, stirring occasionally until thoroughly cooked. Add remaining ingredients and adjust seasonings to your taste. Remove from heat.<\/em>
\nPico de Gallo<\/strong><\/em>
\nCombine all ingredients and allow to chill for at least one hour.<\/em>
\nAssembly of Sandwiches<\/strong><\/em>
\nGenerously butter each slice of bread on one side and lay buttered side down. Add (in this order) on one slice of bread: 2 slices Pepper Jack, 1 crispy corn tortilla, 3 oz cooked taco meat, 1 oz crumbled Cotija cheese, \u00bc of the avocado, 1 oz pico de gallo, 1 crispy corn tortilla, 2 slices Pepper Jack, and add the second slice of bread (buttered side out) to top it off.<\/em>
\nCooking<\/strong><\/em>
\nHeat griddle to about 350\u00b0F. Place all sandwiches on griddle. Allow\u00a0sandwiches to cook slowly. If your heat is too high, the bread will burn and the inside of the sandwich will not be hot. Once golden brown, gently flip and repeat until cheese is melted and inside is hot. If the bread browns prior to the inside being hot, place pan with sandwiches in oven at 450\u00b0F to allow to finish.<\/em>
\nJalapeno Cheese Bread (optional)<\/strong><\/em>
\nCut one jalape\u00f1o into\u00a0very thin slices (use a mandolin if you have one or a very sharp knife), and crumble (or shred) some Cheddar. Butter the outside of\u00a0a plain piece of\u00a0bread and place the jalape\u00f1o slices (about 4-6 per slice) on the butter. Sprinkle with a small amount of Cheddar and prepare the\u00a0sandwich as directed above. Be sure to use a non-stick pan when doing it this way. You may want to lower the heat slightly (340\u00b0F) so the cheese doesn\u2019t burn before the\u00a0sandwich is ready.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"A few weeks ago, the kind folks at Tillamook delivered some delicious cheese to our office. Luckily, we…\n","protected":false},"author":5,"featured_media":7552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[4971,6056,13847,14778,14779,14780,15152],"class_list":{"0":"post-7550","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-featured","9":"tag-grilled-cheese-recipe","10":"tag-taco-melt-recipe","11":"tag-tillamook","12":"tag-tillamook-cheese","13":"tag-tillamook-cheese-recipe","14":"tag-tuna-melt-recipe","15":"cs-entry","16":"cs-video-wrap"},"yoast_head":"\nRecipes: Tillamook Cheese Sandwiches<\/title>\n<meta name=\"description\" content=\"Recipes for a taco melt and tuna melt using Tillamook Cheese.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipes: Tillamook Cheese Sandwiches\" \/>\n<meta property=\"og:description\" content=\"Recipes for a taco melt and tuna melt using Tillamook Cheese.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches\" \/>\n<meta property=\"og:site_name\" content=\"Taste\" \/>\n<meta property=\"article:published_time\" content=\"2012-03-27T19:58:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"427\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Melissa\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches\"},\"author\":{\"name\":\"Melissa\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\"},\"headline\":\"Recipes: Tillamook Cheese Sandwiches\",\"datePublished\":\"2012-03-27T19:58:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches\"},\"wordCount\":792,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/20054529\\\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg\",\"keywords\":[\"featured\",\"grilled cheese recipe\",\"taco melt recipe\",\"tillamook\",\"tillamook cheese\",\"tillamook cheese recipe\",\"tuna melt recipe\"],\"articleSection\":[\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches\",\"name\":\"Recipes: Tillamook Cheese Sandwiches\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/20054529\\\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg\",\"datePublished\":\"2012-03-27T19:58:38+00:00\",\"description\":\"Recipes for a taco melt and tuna melt using Tillamook Cheese.\",\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/phoenix-recipes\\\/recipes-tillamook-cheese-sandwiches#primaryimage\",\"url\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/20054529\\\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg\",\"contentUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2012\\\/03\\\/20054529\\\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg\",\"width\":640,\"height\":427},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#website\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/\",\"name\":\"Taste\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#organization\",\"name\":\"AZFoothills.com LLC\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/20144002\\\/apple-touch-icon.jpg\",\"contentUrl\":\"https:\\\/\\\/media.arizonafoothillsmagazine.com\\\/taste\\\/wp-content\\\/uploads\\\/2021\\\/03\\\/20144002\\\/apple-touch-icon.jpg\",\"width\":180,\"height\":180,\"caption\":\"AZFoothills.com LLC\"},\"image\":{\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/#\\\/schema\\\/person\\\/0c2280b0592b5d5806ddcd95ec5cfa9d\",\"name\":\"Melissa\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g\",\"caption\":\"Melissa\"},\"description\":\"the Food Editor for Arizona Foothills Magazine.\",\"url\":\"https:\\\/\\\/www.arizonafoothillsmagazine.com\\\/taste\\\/author\\\/editor1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recipes: Tillamook Cheese Sandwiches","description":"Recipes for a taco melt and tuna melt using Tillamook Cheese.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches","og_locale":"en_US","og_type":"article","og_title":"Recipes: Tillamook Cheese Sandwiches","og_description":"Recipes for a taco melt and tuna melt using Tillamook Cheese.","og_url":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches","og_site_name":"Taste","article_published_time":"2012-03-27T19:58:38+00:00","og_image":[{"width":640,"height":427,"url":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg","type":"image\/jpeg"}],"author":"Melissa","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#article","isPartOf":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches"},"author":{"name":"Melissa","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#\/schema\/person\/0c2280b0592b5d5806ddcd95ec5cfa9d"},"headline":"Recipes: Tillamook Cheese Sandwiches","datePublished":"2012-03-27T19:58:38+00:00","mainEntityOfPage":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches"},"wordCount":792,"commentCount":0,"publisher":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#organization"},"image":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#primaryimage"},"thumbnailUrl":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg","keywords":["featured","grilled cheese recipe","taco melt recipe","tillamook","tillamook cheese","tillamook cheese recipe","tuna melt recipe"],"articleSection":["Recipes"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches","url":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches","name":"Recipes: Tillamook Cheese Sandwiches","isPartOf":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#primaryimage"},"image":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#primaryimage"},"thumbnailUrl":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg","datePublished":"2012-03-27T19:58:38+00:00","description":"Recipes for a taco melt and tuna melt using Tillamook Cheese.","inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-tillamook-cheese-sandwiches#primaryimage","url":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg","contentUrl":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2012\/03\/20054529\/tillamook-OregonAlbacoreTuna-Melt-Photo-BunkBar.jpg","width":640,"height":427},{"@type":"WebSite","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#website","url":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/","name":"Taste","description":"","publisher":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#organization","name":"AZFoothills.com LLC","url":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#\/schema\/logo\/image\/","url":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20144002\/apple-touch-icon.jpg","contentUrl":"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/03\/20144002\/apple-touch-icon.jpg","width":180,"height":180,"caption":"AZFoothills.com LLC"},"image":{"@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/#\/schema\/person\/0c2280b0592b5d5806ddcd95ec5cfa9d","name":"Melissa","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/dff7c3364e1107fe5398c7c43a48ba88d17e3c684223ba719d9904a4565675be?s=96&d=mm&r=g","caption":"Melissa"},"description":"the Food Editor for Arizona Foothills Magazine.","url":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/author\/editor1"}]}},"_links":{"self":[{"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/posts\/7550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/comments?post=7550"}],"version-history":[{"count":0,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/posts\/7550\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/media\/7552"}],"wp:attachment":[{"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/media?parent=7550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/categories?post=7550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-json\/wp\/v2\/tags?post=7550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}