How to make
For the bread buns:
Beat the eggs with the salt and add the cream cheese, salt, yeast, coconut flour, grinded nuts, husk and sesame seeds.
Mix until a homogeneous dough is obtained. Form 6 round bread buns from it and roll them in a mix of sesame and poppy seeds and arrange them in a tray lined with baking paper.
Cover them with a towel and leave them to rise for 30-40 minutes in a warm place (they will not rise much).
Bake in a preheated oven at 390°F (200°C) for about 30 minutes or until dark golden brown. Leave them to cool on a wire rack.
Make the sandwiches by cutting the bread buns and spreading one half generously with yogurt salad and the other half with parsley pesto.
Place a slice of pink tomato on top of the salad, then add the arugula on top and thinly sliced garlic. It is not spicy, but it is crunchy and tasty.
If possible, use arugula from the garden or a variety that is slightly bitter and has a strong taste. I say that because there is one sold in store chains which is absolutely tasteless and with it the cold sandwiches would not become tasty.
Drizzle with olive oil and add a little salt, if needed.
Serve the light and fresh sandwiches at any time of the day - they are always appropriate. If desired, you can enrich the filling with whatever you like, for example some pitted olives or capers.
Enjoy my cold sandwiches with yogurt salad and arugula!
