• Divide the slices of dried beef on 8 slices of bread. Cover with thin slices of Cœur de Lion camembert. Cut the tomato into 4 slices and add, along with the arugula. Top with the 8 slices of remaining bread.
• Preheat oven to 200 ° C (Gas Mark 6 / 7). Bake on a baking sheet lined with parchment paper for 15-18 min. Then, top with a thin slice of camembert and bake again for a few minutes.
• Serve with a salad of red and yellow cherry tomatoes, seasoned with shallots.
Use breadcrumbs for a more rustic taste or even "Poilane" for a truly original taste. If you use a toaster, the bread will be crispier.