{"id":27049,"date":"2023-10-31T14:18:42","date_gmt":"2023-10-31T17:18:42","guid":{"rendered":"https:\/\/diariodebordo.net\/?p=27049"},"modified":"2023-10-31T14:18:43","modified_gmt":"2023-10-31T17:18:43","slug":"receitas-dia-do-sanduiche-03-11","status":"publish","type":"post","link":"https:\/\/diariodebordo.net\/?p=27049","title":{"rendered":"Receitas &#8211; Dia do Sandu\u00edche (03\/11\/)"},"content":{"rendered":"\n<p><strong>Sanduiche de Atum, Mussarela, Tomate e Catupiry<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>Rendimento:<\/strong>&nbsp;1 por\u00e7\u00e3o&nbsp;<\/p>\n\n\n\n<p><strong>Tempo de Preparo:<\/strong>&nbsp;10 min&nbsp;<\/p>\n\n\n\n<p><strong>Ingredientes:&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>2 fatias de p\u00e3o de forma integral sem casca (50g)&nbsp;<\/p>\n\n\n\n<p>Margarina para untar&nbsp;<\/p>\n\n\n\n<p>1 colher (sopa) de requeij\u00e3o tipo Catupiry (20g)&nbsp;<\/p>\n\n\n\n<p>2 colheres (sopa) de Atum em Peda\u00e7os em \u00d3leo Gomes da Costa (30g)&nbsp;<\/p>\n\n\n\n<p>2 fatias de queijo mussarela (30g)&nbsp;<\/p>\n\n\n\n<p>2 rodelas m\u00e9dias de tomate (20g)&nbsp;<\/p>\n\n\n\n<p>Or\u00e9gano a gosto&nbsp;<\/p>\n\n\n\n<p><strong>Modo de preparo:<\/strong>&nbsp;<\/p>\n\n\n\n<p>Pincele um lado da fatia de p\u00e3o com a margarina, coloque este lado voltado para o tostex, distribua o requeij\u00e3o sobre esta fatia de p\u00e3o e cubra com o Atum Gomes da Costa. Coloque as rodelas de tomate e as fatias de queijo dobradas, salpique o or\u00e9gano e feche o sandu\u00edche. Pincele margarina na superf\u00edcie da fatia de p\u00e3o que fechou o sandu\u00edche, feche o tostex e leve ao fogo brando por cerca de um minuto e 30 segundos de cada lado ou utilize a tostadeira at\u00e9 a luz verde acender. Sirva em seguida.&nbsp;<\/p>\n\n\n\n<p><strong>Sanduiche molhadinho de sardinha<\/strong>&nbsp;<\/p>\n\n\n\n<p><strong>Rendimento:<\/strong>&nbsp;10 por\u00e7\u00f5es&nbsp;<\/p>\n\n\n\n<p><strong>Tempo de Preparo:<\/strong>&nbsp;10 min&nbsp;<\/p>\n\n\n\n<p><strong>Ingredientes:&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>1 lata de Sardinha com \u00d3leo Gomes da Costa (125g)&nbsp;<\/p>\n\n\n\n<p>3 colheres (sopa) de maionese&nbsp;<\/p>\n\n\n\n<p>2 colheres (sopa) de cheiro verde picado&nbsp;<\/p>\n\n\n\n<p>2 colheres (sopa) de azeitona verde picada&nbsp;<\/p>\n\n\n\n<p>1 ovo cozido e picado&nbsp;<\/p>\n\n\n\n<p>Sal a gosto&nbsp;<\/p>\n\n\n\n<p>10 fatias de p\u00e3o de f\u00f4rma sem casca&nbsp;<\/p>\n\n\n\n<p><strong>Modo de preparo:<\/strong>&nbsp;<\/p>\n\n\n\n<p>Com o aux\u00edlio de um garfo, amasse a Sardinha Gomes da Costa com seu \u00f3leo, junte a maionese e o cheiro verde e misture bem at\u00e9 obter uma pasta. Acrescente a azeitona e o ovo, tempere com sal se necess\u00e1rio. Sobre uma fatia de p\u00e3o de forma espalhe cerca de uma colher e meia (sopa) do pat\u00ea. Cubra com outra fatia de p\u00e3o, corte ao meio e embrulhe cada sandu\u00edche em papel alum\u00ednio. Guarde na geladeira por no m\u00ednimo duas horas.<\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"640\" data-id=\"27052\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-Molhadinho-de-Sardinha-1.jpg\" alt=\"\" class=\"wp-image-27052\" srcset=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-Molhadinho-de-Sardinha-1.jpg 960w, https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-Molhadinho-de-Sardinha-1-300x200.jpg 300w, https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-Molhadinho-de-Sardinha-1-768x512.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"886\" height=\"591\" data-id=\"27051\" src=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-de-Atum-Mussarela-Tomate-e-Catupiry.jpg\" alt=\"\" class=\"wp-image-27051\" srcset=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-de-Atum-Mussarela-Tomate-e-Catupiry.jpg 886w, https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-de-Atum-Mussarela-Tomate-e-Catupiry-300x200.jpg 300w, https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-de-Atum-Mussarela-Tomate-e-Catupiry-768x512.jpg 768w\" sizes=\"auto, (max-width: 886px) 100vw, 886px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><strong>Sobre a Gomes da Costa<\/strong><\/p>\n\n\n\n<p>A Gomes da Costa, marca preferida pelos brasileiros e l\u00edder no setor de pescados enlatados do pa\u00eds, est\u00e1 presente no Brasil h\u00e1 68 anos oferecendo produtos que facilitam o dia a dia das pessoas com praticidade e sabor. Seu portf\u00f3lio soma aproximadamente 80 SKUs como sardinha, atum, azeite, pat\u00eas, saladas e food service. Pertencente ao Grupo Calvo, companhia espanhola que atua globalmente no segmento, a empresa possui duas f\u00e1bricas \u2013 uma de alimentos e outra de embalagens &#8211; e dois centros de distribui\u00e7\u00e3o no Brasil.&nbsp; Sua f\u00e1brica de alimentos produz diariamente mais de 2 milh\u00f5es de latas de atum, sardinha e outros produtos. Para mais informa\u00e7\u00f5es, acesse o site e redes sociais:<\/p>\n\n\n\n<p><br><a href=\"https:\/\/nam10.safelinks.protection.outlook.com\/?url=https%3A%2F%2Fgomesdacosta.com.br%2F&amp;data=05%7C01%7Celissa.sanchez%40xcom.net.br%7C0f249b989f414a412f2008db7c89a595%7C10a0e6b0ce6b4b27813bfcd67c8d781d%7C0%7C0%7C638240703062230545%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&amp;sdata=DXXhca8nF02PYndpUu1uzbIafCUDE4UYsa0xJTNiMYw%3D&amp;reserved=0\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/gomesdacosta.com.br\/<\/a><br><a href=\"https:\/\/www.facebook.com\/GomesdaCostaBrasil\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.facebook.com\/GomesdaCostaBrasil\/<\/a><br><a href=\"https:\/\/www.instagram.com\/gomesdacostabrasil\/\" target=\"_blank\" rel=\"noreferrer noopener\">https:\/\/www.instagram.com\/gomesdacostabrasil\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sanduiche de Atum, Mussarela, Tomate e Catupiry&nbsp; Rendimento:&nbsp;1 por\u00e7\u00e3o&nbsp; Tempo de Preparo:&nbsp;10 min&nbsp; Ingredientes:&nbsp;&nbsp; 2 fatias de p\u00e3o de forma integral sem casca (50g)&nbsp; Margarina para untar&nbsp; 1 colher (sopa) de requeij\u00e3o tipo Catupiry (20g)&nbsp; 2 colheres (sopa) de Atum em Peda\u00e7os em \u00d3leo Gomes da Costa (30g)&nbsp; 2 fatias de queijo mussarela (30g)&nbsp; 2 [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":27050,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_eb_attr":"","inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[63],"tags":[],"class_list":["post-27049","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-destaques"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Receitas - Dia do Sandu\u00edche (03\/11\/) - Revista Di\u00e1rio de Bordo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diariodebordo.net\/?p=27049\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receitas - Dia do Sandu\u00edche (03\/11\/) - Revista Di\u00e1rio de Bordo\" \/>\n<meta property=\"og:description\" content=\"Sanduiche de Atum, Mussarela, Tomate e Catupiry&nbsp; Rendimento:&nbsp;1 por\u00e7\u00e3o&nbsp; Tempo de Preparo:&nbsp;10 min&nbsp; Ingredientes:&nbsp;&nbsp; 2 fatias de p\u00e3o de forma integral sem casca (50g)&nbsp; Margarina para untar&nbsp; 1 colher (sopa) de requeij\u00e3o tipo Catupiry (20g)&nbsp; 2 colheres (sopa) de Atum em Peda\u00e7os em \u00d3leo Gomes da Costa (30g)&nbsp; 2 fatias de queijo mussarela (30g)&nbsp; 2 [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/diariodebordo.net\/?p=27049\" \/>\n<meta property=\"og:site_name\" content=\"Revista Di\u00e1rio de Bordo\" \/>\n<meta property=\"article:published_time\" content=\"2023-10-31T17:18:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-10-31T17:18:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/diariodebordo.net\/wp-content\/uploads\/2023\/10\/Sanduiche-Molhadinho-de-Sardinha.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Leci da Silva\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Leci da Silva\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. tempo de leitura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/diariodebordo.net\\\/?p=27049#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/diariodebordo.net\\\/?p=27049\"},\"author\":{\"name\":\"Leci da Silva\",\"@id\":\"https:\\\/\\\/diariodebordo.net\\\/#\\\/schema\\\/person\\\/f1405b5506ba826401e06041eb91d2b1\"},\"headline\":\"Receitas &#8211; 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