Clark Lewis chef Tommy Habetz usually braises and shreds oxtail for this juicy sandwich. Store bought roast beef or mortadella are speedy substitutes.Plus: Ultimate Holiday Guide More Sandwiches

December 2004


Recipe Summary

1 hr
30 mins
makes 20 sandwich halves


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Make Ahead

The celery-chile relish can be refrigerated overnight. The assembled sandwiches can be kept at room for up to 2 hours.