Ingredients
2
cups 1/2-inch cubes cooked steak (about 1 pound)
2
tbsp chopped cornichons or gherkin pickles
8
1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
2
small bunches arugula, trimmed
Directions
1.
Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season salad with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.)
2.
Arrange bread on work surface. Spread slices with remaining 3 tablespoons mayonnaise. Divide steak salad among 4 bread slices. Top salad on each with 2 tomato slices and 1/4 of arugula. Press second bread slice, mayonnaise side down, onto each sandwich. Cut sandwiches diagonally in half and serve.
New-York Restaurants
