For lunch on Day 3, we used some of the remaining tri-tip steak (grilled on day 1 in our Grapevine & Oak blend) to make delicious Barbecue Tri-Tip Sandwiches for lunch. Here's how to make them:
- Thinly slice the tri-tip, add a little barbecue sauce, and then heat it up in a pan (focused on slightly re-heating it, not cooking it more.)
- Thinly coated some sandwich rolls with mayo and then warm them up on a griddle.
- Once the tri-tip and rolls are ready, compile the sandwich, adding tomatoes, fresh basil, and salt and pepper to taste.
Chef's Tip: Warming up thick tomato slices on the griddle, just like you did with the bread, is a little special touch that will take the sandwich to the next level.
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Find out more about the Wine'd Up in Smoke blend used here:
