Grilled Tri-Tip Sandwiches

Grilled Tri-Tip Sandwiches

10 mins
4 hrs
10 mins


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


Step 1 Of 4
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.
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.
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.
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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