Tri-Tip Sandwiches Recipe
The recipe that I going to share today is for the Tri-Tip sandwiches. It is made with caramelized onions, melted cheese, and roasted Tri-Tip stacked between two thick slices of ciabatta.
Equipment
- Grill
Ingredients
For the Tri-Tip
- 2-3 pounds Trimmed Tri-Tip Roast
- 1 Caramelized Onion
- 1 tablespoon Cayenne Pepper
- 2 tablespoons Chilli Powder
- 2 tablespoons Ground Cumin
- 2 tablespoons Brown Sugar
- 2 tablespoons White Sugar
- 2 tablespoons Ground Black Pepper
- 2 tablespoons Salt
- ¼ cup Paprika
For the Sandwich
- 1 loaf Ciabatta Bread
- ½ cup Mayonnaise
- 1 cup Arugula
- 1 Lemon Juice
- 2 tablespoons Mustard
- 1 tablespoon Garlic (minced)
- 1 tablespoon Rosemary (chopped)
- 6-8 slices Provolone
Instructions
- In a bowl, paprika, cumin, chilli powder, salt, pepper, white sugar, brown sugar, and cayenne pepper. Apply it on both sides of tri-tip. Cover in cling wrap and refrigerate for at least 3 hours. (Refrigerate for about 3 days for intense flavours).
- While the tri-tip marinates, blend lemon juice, mayonnaise, mustard, garlic, and rosemary in a bowl. Cover the tangy paste and refrigerate until needed.
- Remove the tri-tip 1 hour prior to grilling it.
- For grilling, preheat the grill to 500°F. Place tri-tip over direct heat for about 4 minutes on each side. Turn the burners to medium heat, close lid and cook for some time until internal temperature reaches 130°F to 140°F. Remove it from grill.
- Let it rest for 10 minutes.
- Slice the ciabatta into 1-inch slices and grill it in a little of the butter.
- Layer one slice of ciabatta with the tangy paste, top it up with slices of tri-tip, provolone and arugula.
- Stack it up with caramelized onions and topping of your choice. Your juicy tri-tip sandwich is ready!
Video
Nutrition
Serving: 335g | Calories: 540kcal | Carbohydrates: 53g | Protein: 41g | Fat: 19g | Cholesterol: 75mg | Sodium: 1630mg | Fiber: 2g | Sugar: 11g | Vitamin A: 135IU | Vitamin C: 22.5mg
Tried this recipe?Let us know how it was!