Beef and Leek Confit Open-Faced Sandwich | RICARDO

Ingredients

• 2 leeks, cut into pieces1 ¼ inches (3 cm) thick
• 1/4 cup (60 ml) 35% heavy cream
• 1/4 cup (55 g) cold butter, cubed
• 1 flank steak or beef strip loin, about 1 lb (450 g)
• 2 tbsp (30 ml) olive oil
• 4 slices country bread
• 2 tbsp (30 ml) Dijon mustard
• 8 oz (200 g) firm cheese (Marechal, Comté, Gruyère), cut into 4 slices
• 1 cup (25 g) baby arugula