1 teaspoon of chopped fresh dill + more for garnish
1 tablespoon of yellow mustard
½ cup of mayonnaise
2 tablespoons of unsalted butter
2 finely minced cloves of garlic
4 large slices of artisan bread, cut in half
Arugula leaves for garnish
Sliced cucumber for garnish
Chopped fresh chives for garnish
Kosher salt and fresh cracked pepper to taste
Egg Salad: In a large bowl mix together the grated hard boiled eggs, celery, onion, capers, dill, mustard, mayo, and salt and pepper until combined and chill before serving.
Toast: Melt the butter in a large sauté pan over medium heat and add in the garlic cloves and cook for :30 seconds.
Add in the sliced bread and toast until browned on all sides. Be sure to watch close as you do not want the garlic to brown.
Remove the bread and layer on as followed: arugula leaves, sliced cucumber, egg salad, caper garnish, dill garnish, chopped chives garnish and the other slice of toasted garlic bread. Repeat the process 3 more times or until the egg salad is gone.