Roast Beef with Braised-Celery-and-Chile Relish on

Name: Roast Beef with Braised-Celery-and-Chile Relish on Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 1/2 pounds celery ribs, cut crosswise into 4-inch lengths; Salt; 1 cup water; 1/2 cup dry white vermouth; 1 bay leaf; 4 each of whole pickled jalapenos and pickled whole cherry peppers from jars, chopped, plus 2 tablespoons pickling liquid; Freshly ground pepper; 20 slices (1/4-inch thick) of ciabatta cut from an oval loaf; 2 large garlic cloves, halved; 1 1/4 pounds thinly sliced roast beef or mortadella

Servings: persons

5 tablespoons extra-virgin olive oil
1 1/2 pounds celery ribs, cut crosswise into 4-inch lengths
Salt
1 cup water
1/2 cup dry white vermouth
1 bay leaf
4 each of whole pickled jalapenos and pickled whole cherry peppers from jars, chopped, plus 2 tablespoons pickling liquid
Freshly ground pepper
20 slices (1/4-inch thick) of ciabatta cut from an oval loaf
2 large garlic cloves, halved
1 1/4 pounds thinly sliced roast beef or mortadella

1
In a large skillet, heat 1 tablespoon of the olive oil.
2
Add the celery, season with salt and cook over high heat, stirring a few times, until it begins to brown, about 4 minutes.
3
Add the water, vermouth and bay leaf.
4
Cover and cook over moderately low heat, stirring occasionally, until the celery is tender, about 20 minutes.
5
Drain the celery and let cool slightly, then slice the ribs on the diagonal 1/8 inch thick.
6
Transfer to a bowl.
7
Stir in the chiles and their pickling liquid and the remaining 4 tablespoons of olive oil.
8
Season the relish with salt and pepper.
9
Preheat the oven to 450.
10
Place the bread directly on 2 oven racks and bake until lightly toasted, 3 minutes.
11
While still warm, rub the garlic on one side of each slice.
12
Lay the toast on a surface, garlic-rubbed side up.
13
Top half of the slices with the roast beef and the celery-chile relish.
14
Close the sandwiches, cut them in half and serve.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1 1/2 pounds celery ribs, cut crosswise into 4-inch lengths, Salt, 1 cup water, and more.

Yes, Roast Beef with Braised-Celery-and-Chile Relish on Ciabatta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Beef with Braised-Celery-and-Chile Relish on Ciabatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions