2 cups of cream cheese (500 g)
1/4 cup of lemon zest (60 ml)
3/4 cup of olive oil (180 ml)
12 slices of white bread, crust removed
1 1/2 cups of arugula leaves, not packed (120 g)
8 slices of black bread, crust removed
2 small carrots, grated coarse
3 cooked eggs, chopped fine
1 tablespoon of mustard
1 apple, without core, grated coarse
Salt and black pepper to taste
2 cups of cream cheese (500 g)
1/4 cup of lemon zest (60 ml)
3/4 cup of olive oil (180 ml)
12 slices of white bread, crust removed
1 1/2 cups of arugula leaves, not packed (120 g)
8 slices of black bread, crust removed
2 small carrots, grated coarse
3 cooked eggs, chopped fine
1 tablespoon of mustard
1 apple, without core, grated coarse
Salt and black pepper to taste
In a bowl, mix the cream cheese with lemon zest, salt, and black pepper
Add the olive oil gradually, whisking with a wooden spoon
At the bottom of a baking dish, arrange 4 slices of white bread side by side
Spread some of the cream cheese mixture over them and distribute the arugula leaves
Cover with 4 slices of black bread, coated with cream cheese
Press down gently on each layer with your hands
Continue alternating layers in this sequence: carrot, white bread coated with cream cheese, egg mixture with mustard, black bread with cream cheese, grated apple
Finish with slices of white bread, covered with cream cheese
Serve cut into pieces
309 calories per slice
