Braised Brisket of Beef, sliced
Fresh whole-milk ricotta (or creamy goat or ripe camembert cheese)
Arugula (or watercress or spinach)
Crusty fresh bread (such as roll or split baguette)
Tuck thin slices of brisket between the bread. Smear a little bit of the braising juices on top of the meat (they will have jellied if you are serving the leftover meat cold). Spread on some of the fresh soft cheese. Top with a few leaves of the greens.
