Smoked Tri-tip Sandwich Recipe
Smoked tri-tip, mozzarella and provolone cheese and house made chimichurri sauce served on a bed of spring mix on sliced sourdough bread.
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Ingredients
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Ingredients
Method
Directions
Prepare the Chimichurri Sauce
In a blender or food processor, combine olive oil, red wine vinegar, garlic cloves, parsley, oregano, red pepper flakes, salt, and black pepper. Blend until well combined. Set aside.
Smoke the Tri-Tip
Preheat your smoker to 225°F (107°C). Season the tri-tip roast with salt and black pepper. Place the tri-tip in the smoker and smoke for about 2-3 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Remove from the smoker and let it rest for 15 minutes.
Slice the Tri-Tip
Once rested, slice the tri-tip against the grain into thin slices.
Assemble the Sandwich
On a slice of sourdough bread, layer spring mix, slices of smoked tri-tip, mozzarella, provolone cheese, and drizzle with chimichurri sauce. Top with another slice of sourdough.
Serve
Serve the sandwich immediately, with additional chimichurri sauce on the side if desired.