2 cups of cream cheese (500 g)
1/4 cup of lime zest (60 ml)
3/4 cup of olive oil (180 ml)
12 slices of white bread, crustless
1 1/2 cups of arugula leaves, not packed (120 g)
8 slices of black bread, crustless
2 small beets, coarsely grated
3 cooked eggs, chopped
1 tablespoon of mustard
1 apple, peeled and coarsely grated
Salt and pepper to taste
2 cups of cream cheese (500 g)
1/4 cup of lime zest (60 ml)
3/4 cup of olive oil (180 ml)
12 slices of white bread, crustless
1 1/2 cups of arugula leaves, not packed (120 g)
8 slices of black bread, crustless
2 small beets, coarsely grated
3 cooked eggs, chopped
1 tablespoon of mustard
1 apple, peeled and coarsely grated
Salt and pepper to taste
In a bowl, mix the cream cheese with lime zest, salt, and pepper
Add the olive oil gradually, whisking with a wooden spoon
In the bottom of a baking dish, arrange 4 slices of white bread, side by side
Spread over them some of the cream cheese mixture and distribute the arugula leaves
Cover with 4 slices of black bread, brushed with the cream cheese mixture
At each layer of bread, gently press the slices together with your hands
Continue alternating layers in this sequence: beets, white bread with cream cheese, eggs mixed with mustard, black bread with cream cheese, grated apple
Finish with slices of white bread, covered with cream cheese
Serve sliced
309 calories per slice
