On Day 3, we had barbecue tri-tip sandwiches with leftover tri-tip steak that we grilled on day 1. What a delicious lunch! Barbecue tri-tip sandwiches are a mouthwatering combination of tender, juicy steak and rich, tangy barbecue sauce, all nestled between two slices of soft, toasted bread. What puts this sandwich over the top is the smoky grilled flavor from our Grapevine & Oak blend! This is truly a satisfying, flavorful meal that’s perfect for a casual lunch or dinner.
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: Warm up thick tomato slices on the griddle, just like you did with the bread, for a little special touch that will take the sandwich to the next level. When warmed, tomatoes release natural sugars, making them taste sweeter and more intense. Plus, warming the tomatoes first ensures that excess moisture is released (no soggy sandwiches!) and that every bite has a consistent warmth. Yum!
AND...even after yesterday's Steak Quesadillas and today's Barbecue Tri-Tip Sandwiches -- both with leftover tri-tip steak from Day 1 -- we STILL had more tri-tip left over! Check out how we used it on day 4 to make steak breakfast burritos. One packet makes DAYS of delicious food!
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Find out more about the Wine'd Up in Smoke blend used here:
