Stout Garden Sandwich

In a small bowl, mix together the 4 ounces cream cheese, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper until smooth. Set aside.

Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until softened and deeply caramelized, about 25 minutes, stirring occasionally.

Once the onions are deeply caramelized and golden brown, pour in 1/8 to 1/4 cup Guinness stout and stir, scraping up any browned bits from the pan. Let it simmer until the beer reduces and the onions become glossy and jammy. Set aside.

Toast the multigrain bread slices lightly, if desired. Then spread a generous layer of the herb cream cheese onto each slice of bread.

Layer the chopped hard‑boiled eggs on top, pressing them gently so they adhere to the cream cheese spread. Neatly sprinkle with fresh dill.

Add the pickled beet slices, then spoon on the stout‑caramelized onions. Finish with some arugula or spring mix.

Enjoy!

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