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.

Spread the butter on 1 side of each slice of bread. In a skillet over medium heat, place 2 slices of the bread butter side down and place the Swiss cheese on the bread. Place the meat on each side on top of the cheese. Place the green chile and bacon on top of the meat and the other 2 slices of bread on top, butter side up. Brown both sides of the bread until golden, remove from skillet, cut in half, and serve.