Grilled Tri-Tip Sandwiches
recipe

Grilled Tri-Tip Sandwiches

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Ingredients

For the Tri-Tip
1/4
cup paprika
2
tablespoons salt
2
tablespoons ground black pepper
2
tablespoons white sugar
2
tablespoons brown sugar
2
tablespoons ground cumin
2
tablespoons chili powder
1
tablespoon cayenne pepper
2-3
pounds trimmed tri-tip roast
For the Sandwich
1
loaf ciabatta bread
1/2
cup mayonnaise
1
lemon, juiced
2
tablespoons dijon mustard
1
tablespoon minced garlic
1
teaspoon chopped rosemary
6-8
slices provolone
1
cup arugula

Directions

1

Combine paprika, salt, pepper, white sugar, brown sugar, cumin, chili powder and cayenne pepper; store in a container. In a small bowl, combine mayonnaise, lemon juice, Dijon mustard, garlic and rosemary. Cover and refrigerate until needed.

2

Liberally apply seasoning on both sides of tri-tip. Store in plastic bag and refrigerate at least 3 hours. Remove from refrigerator 1 hour before grilling to bring to room temperature.

Hot Tip: For more intense flavor, refrigerate up to 3 days.
3

Set burners to high and preheat grill to 500°F. Place tri-tip over direct heat and sear 4 minutes on each side. Turn burners to medium heat, close lid and cook until internal temperature reaches 130°F to 140°F. Remove from grill, wrap in foil and let rest for 10 minutes.

4

Slice ciabatta bread into 1-inch slices and grill. Slice tri-tip against the grain, into 1/4-inch to 1/2-inch slices. Spread aioli on grilled ciabatta, top with tri-tip, provolone and arugula.

Hot Tip: If desired, grill ciabatta with a little butter. Once sandwich is topped, you can melt the cheese by letting it sit on top grill rack.
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  • Ava | Aug 10, 2019

    I added onions, it was already a great recipe but I love onions so it’s perfect now.

    This was Helpful (0)
  • Mike | Oct 3, 2019

    The directions say, "It should take for 15 to 20 minutes to lower heat from 500°F to a range of 130°F to 140°F" ??? What does this mean? 130-140 is the final internal temperature, not the cooking temperature. According to this recipe, a tri-tip should be cooked over flame at 500 degrees until done. It seems as if the outside would be completely charred. Anyone else think this is a problem or is it just me?

    This was Helpful (0)
    • Char-Broil | Oct 4, 2019

      You're so right. The heat is lowered from high to medium heat until the internal temperature reaches 130°F to 140°F. We deleted the tip you referenced in your comment. Thanks Mike!

      This was Helpful (0)
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