“When I bought my new oven, one of the features I was looking forward to most was the integrated meat probe for doing tri tip roasts. Turns out, my oven was faulty – among other things, the meat probe was off by 40 degrees and told me that my 3 pound tri tip roast had finished cooking in all of 9 minutes! So I had to call for repairs. The repairman came out several times and kept replacing different parts. Each time, I’d have to test the oven, and that meant another tri tip roast. Thankfully, tri tip is one of my favorite foods, but even so, after about the 3rd roast, I started to want to find other ways to serve it other than with baked potatoes and broccoli. The best version of this sandwich uses thick-sliced sourdough bread. The combination of the sourdough and the compound butter brings the sandwich to another level. At this point in time, the oven still isn’t working correctly and so there may be many more tri tips in my future!” – April Ferre
BBQ Tri Tip Sandwich
Ingredients
- Thick-Sliced Sourdough, French Roll, or Bread of Choice
- Thinly-Sliced Tri Tip Roast
- Garlic & Herb Compound Butter
- BBQ Sauce
- Sliced Swiss Cheese
- Sliced Tomato
- Charred Onions
- Lettuce
Instructions
- Generously butter bread and broil for about 2 minutes or until golden brown.
- Assemble the sandwich starting with sliced cheese, then tri tip, and BBQ sauce. If desired, place back until the broiler to heat for a minute or two (but don't over cook the tri tip.)
- Then finish the sandwich with the onions, tomato and lettuce. Serve immediately
2021 Recipe – April Ferre – From Pitch Fork Foodie
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