2 cups of creamy corn (500 g)
1/4 cup of lime juice
Salt to taste
1/2 tablespoon of black pepper
3/4 cup of olive oil
12 slices of white bread without crust
1 1/2 cups of unshelled corn kernels
8 slices of black bread without crust
2 small, peeled and grated carrots
3 hard-boiled eggs, chopped
1 tablespoon of mustard
1 large, peeled and grated apple
2 cups of creamy corn (500 g)
1/4 cup of lime juice
Salt to taste
1/2 tablespoon of black pepper
3/4 cup of olive oil
12 slices of white bread without crust
1 1/2 cups of unshelled corn kernels
8 slices of black bread without crust
2 small, peeled and grated carrots
3 hard-boiled eggs, chopped
1 tablespoon of mustard
1 large, peeled and grated apple
Mix the creamed corn with lime juice, salt, and black pepper
Gradually add the olive oil, stirring with a wooden spoon
Place 4 slices of white bread on a plate
Spread a little of the creamed corn mixture over the top and scatter the unshelled corn kernels
Cover with 4 slices of black bread, previously brushed with the creamed corn mixture on the bottom
Press down firmly over the corn
Spread the creamed corn mixture over the top of the black bread
Distribute the carrots
Repeat this process with the remaining bread, egg, and apple mixture
When you're about to add the hard-boiled egg, mix it with the mustard first
When you've finished, cover only the upper part of the sandwich with the creamed corn mixture
Decorate to taste
Serves 15-20 portions
Calories per serving: 309.
