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Steak Salad Sandwiches with Capers

Source of Recipe


Bon Appetit, August 2001






List of Ingredients



• 2 cups 1/2-inch cubes cooked steak (about 1 lb.)
  
• 2 Tbsp drained capers
  
• 2 Tbsp chopped cornichons or gherkin pickles
  
• 2 Tbsp minced red onion
  
• 1 Tbsp Dijon mustard
  
• 5 Tbsp mayonnaise
  
• .
  
• Eight 1/2-inch-thick slices olive or rosemary country-style bread (each about 3x5 inches)
  
• 8 large tomato slices
  
• 2 small bunches arugula, trimmed
  






Instructions



1. Combine cooked steak, capers, cornichons, red onion, Dijon mustard and 2 tablespoons mayonnaise in medium bowl; toss to blend. Season 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 one-quarter of arugula. Press second bread slice, mayonnaise side down, onto each sandwich.
   
   Cut sandwiches diagonally in half and serve.
   
   Makes 4 servings.