Tri-Tip Sandwiches

Ingredients

Roasted Tri-Tip:

• 1 1/2 to 2 1/2 pounds tri-tip
• 1 carrot, peeled and sliced
• 1 stalk celery
• 1 onion, diced
• Salt
• Pepper
• Garlic, to taste
• Pinch oregano

Sandwich Fixings:

• French rolls or sourdough bread
• Swiss cheese
• Lettuce, tomato, onion
• Mayo
• Butter

For the Roasted Tri-Tip:

Directions

Place the tri-tip in a roasting pan and cover with all ingredients. Add 1/2 cup water to the pan and cover. Bake at 350 degrees F for 1 1/2 hours (reduce time for rarer meat). Uncover and brown for about 30 minutes more. Take out of the oven and let rest for about 15 minutes before slicing. Stock may be saved for soups and brown gravies.

For the Sandwich:

Spread the butter on 1 side of each slice of bread. In a skillet over medium heat, place 2 slices of the bread bu tter side down and lightly toast the bread. Slice the tri tip into thin strips and pile on one side of bread. Add cheese, lettuce, tomato, onion and mayo and top with other slice of bread. Cut in half and serve.

(posted by Jill C)