Roast Beef With Braised-Celery-And-Chile Relish On Ciabatta

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5 tablespoons extra-virgin olive oil

1 1/2 pounds celery ribs, cut crosswise into 4-inch lengths


1 cup water

1/2 cup dry white vermouth

1 bay leaf

4 each of whole pickled jalapeños and pickled whole cherry peppers from jars, chopped, plus 2 tablespoons pickling liquid

Freshly ground pepper

20 slices (1/4-inch thick) of ciabatta cut from an oval loaf

2 large garlic cloves, halved

1 1/4 pounds thinly sliced roast beef or mortadella

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