Recipe courtesy of David Rocco

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

  • Level: Easy
  • Total: 19 min
  • Prep: 10 min
  • Cook: 9 min
  • Yield: 4 servings
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1/4 cup/50 ml extra-virgin olive oil

2 cloves garlic, peeled and sliced

2 pounds/1 kg thinly sliced beef tenderloin, pounded thin


1/4 cup/50 ml white wine

Small bunch rucola (arugula or rocket)

Parmigiano shavings, as much as you need

8 slices country bread, toasted


In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.

In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.

Top the bread slices with the rucola, Parmigiano shavings, and beef.

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