Open-face Beef Sandwiches
1 jalapeño pepper, seeded and finely chopped
1 medium shallot, thinly sliced
1 teaspoon cooking oil
1 lb of deli cut beef
2 cups grape or cherry tomatoes, halved
2 tablespoons tomato paste
2 tablespoons white balsamic vinegar or white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices sourdough bread
12 to 16 arugula leaves
In a large skillet, cook jalapeño and shallot in hot oil over medium heat for 1 minute.
Add Chuck Roast with Wine-Herb Sauce, tomatoes, tomato paste, vinegar, honey, salt, and pepper.
Cook over medium-high heat 5 minutes or until tomatoes are tender and beef is heated through.
To serve, place bread on each of 4 plates.
Arrange 3 or 4 arugula leaves on each slice.
Top each serving with beef mixture.