Steak Salad Sandwiches with Capers

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

1. Combine cooked steak, capers, cornichons, red onion, Dijon mustard, and 2 tablespoons mayonnaise in medium bowl; toss to blend.
2. Season salad with salt and pepper.
3. (Can be prepared 6 hours ahead.
4. Cover and refrigerate.)
5. Arrange bread on work surface.
6. Spread slices with remaining 3 tablespoons mayonnaise.
7. Divide steak salad among 4 bread slices.
8. Top salad on each with 2 tomato slices and 1/4 of arugula.
9. Press second bread slice, mayonnaise side down, onto each sandwich.
10. Cut sandwiches diagonally in half and serve.

capers, cornichons, red onion, mustard, mayonnaise, olive, tomato, bunches arugula

Taken from www.epicurious.com/recipes/food/views/steak-salad-sandwiches-with-capers-105365 (may not work)