Active Time
30 MIN
Total Time
1 HR
Yield
Serves : makes 20 sandwich halves

How to Make It

Step 1    

In a large skillet, heat 1 tablespoon of the olive oil. Add the celery, season with salt and cook over high heat, stirring a few times, until it begins to brown, about 4 minutes. Add the water, vermouth and bay leaf. Cover and cook over moderately low heat, stirring occasionally, until the celery is tender, about 20 minutes.

Step 2    

Drain the celery and let cool slightly, then slice the ribs on the diagonal 1/8 inch thick. Transfer to a bowl. Stir in the chiles and their pickling liquid and the remaining 4 tablespoons of olive oil. Season the relish with salt and pepper.

Step 3    

Preheat the oven to 450°. Place the bread directly on 2 oven racks and bake until lightly toasted, 3 minutes. While still warm, rub the garlic on one side of each slice. Lay the toast on a surface, garlic-rubbed side up. Top half of the slices with the roast beef and the celery-chile relish. Close the sandwiches, cut them in half and serve.

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