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   Beef Jalapeno Sandwich

2   jalapeno pepper,  finely chopped
1  medium  shallot, thinly sliced
1  tesp cooking oil
salt & pepper
12  to 16 arugula leaves
2  tablespoons white balsamic vinegar or white wine vinegar
2  tablespoons tomato paste
r2  cups cherry tomatoes, halved
1/3  recipe shredded Chuck Roast

In a large skillet, cook jalapeno and shallot in hot oil over medium heat for 1 minute.
Add Chuck Roast, 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

Serve with; Salad or Granny's Coleslaw SA28 or Shanna's Country Potatoes Salad SA48 or Kat's Guacamole SaladM21 or Kat's Pinto Beans & FrijolesM24

No one worth possessing can be quite possessed.

- Sara Teasdale