Layered sandwich bread

Name: Layered sandwich bread
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 600 g Double cream cream cheese; 9 TABLESPOONS Milk; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3 TABLESPOONS Paprika pulp (tube); 1 collar Parsley and Dill; 1 (500 g) Boxed white bread; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

600 g Double cream cream cheese
9 TABLESPOONS Milk
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp white pepper
3 TABLESPOONS Paprika pulp (tube)
1 collar Parsley and Dill
1 (500 g) Boxed white bread
7-10 Tbsp Parsley

Directions

1
Stir 200 g cream cheese, 3 tablespoons milk and lemon juice until smooth. Season with salt and pepper. Stir 200 g cream cheese, 3 tablespoons milk and paprika pulp until smooth. Wash herbs and puree with 3 tablespoons of milk. Mix 200 g cream cheese and herb puree. Season to taste with salt and pepper
2
Cut the bread horizontally 3 times. Spread the bottom slice with herb cream. Place the 2nd slice of bread on top and press down gently. Spread the paprika cream on top. Place the 3rd slice on top and spread with the white cream. Finish with the bread lid. Garnish with parsley if necessary.