Sanduíche suculento de tri-tip

Ingredientes

• 1 (2-3 lb) grilled tri tip (*See notes)
• 2 large yellow onions
• 1 tbsp olive oil
• 6 ciabatta rolls
• 4 tbsp butter (softened)
• 6 slices pepper jack cheese
• 2 cups arugula
• Mustard of choice (yellow, brown, spicy, stone ground)

Modo de preparo

1. 1

   Make tri tip: My go-to recipe is linked in the notes but you can use any recipe you like OR use leftover tri tip. Once cooked and rested, slice it against the grain in ¼ inch slices.

2. 2

   Saute onions: Slice the onions thinly. Cook in a large skillet over medium heat with olive oil. Cook for 7-10 minutes, or until tender and golden brown.

3. 3

   Toast bread: Cut the ciabatta rolls in half horizontally, then spread the inside of each with softened butter. Toast them under the broiler, in a toaster oven, or in a skillet over medium-high heat. Get them nice and golden brown!

4. 4

   Assemble: Place cheese on the warm bun to get melty. Add sliced tri tip, arugula, sautéed onions, and a generous drizzle of mustard. Enjoy!