Makes 16, serving 8 as a first course, more as part of an antipasto buffet
For an elegant starter, make this with thinly sliced cold beef tenderloin (page 318) and your own homemade giardiniera (page 45). For a super-quick version, use sliced rare roast beef and giardiniera from a good deli.
- Sixteen ½-inch-thick slices hearty country bread
- 2 cups drained giardiniera, plus 2 tablespoons of the brine
- 2 tablespoons extra-virgin olive oil
- 2 cups loosely packed baby arugula, coarsely chopped
- Kosher salt, to taste
- 1 pound rare beef tenderloin, cooked rare to medium, thinly sliced (or 1 pound thinly sliced rare roast beef from the deli)
Lightly toast or grill the bread on both sides. In a large bowl, toss together the giardiniera, olive oil, and brine. Add the arugula, and toss gently. Taste, and season with salt if necessary.
Layer the beef on the bread. Top with the giardiniera mixture, and drizzle with any juices left in the bowl. Serve immediately.