2) Add the wine and reduce by half. Add the stock and the ribs back into the pan with the bay leaf, cover and place in preheated oven for 2 1/2 hours or until the ribs are fork tender.
3) Remove ribs and let cool, pick meat from the bones and reserve the meat. Mix all ingredients well in a stainless steel bowl and refrigerate.
Combine the the ingredients in a small bowl. Cover and refrigerate until ready to use.
Toast three slices of bread and evenly spread 1 tablespoon of the remoulade on each slice. Place a few spoonfuls of meat on one slice of bread and top with another slice. On top of that, place two pieces pancetta, one piece of red pepper and a small bunch of watercress. Top with another slice of bread. Place two toothpicks in the sandwich and slice on a bias. Repeat for remaining three servings.