Recipe courtesy of Brian Gentry

Trucker Special Sandwich with Roasted Tri-Tip

  • Level: Easy
  • Total: 2 hr 40 min (includes resting time)
  • Active: 30 min
  • Yield: 2 servings
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Ingredients

Roasted Tri-Tip:

1 1/2 to 2 1/2 pounds tri-tip steak

1 carrot, sliced 

1 stalk celery, sliced 

1 onion, diced 

Pinch oregano 

Minced garlic 

Salt and pepper

Trucker Special Sandwich:

2 tablespoons butter 

4 slices sourdough bread 

4 slices Swiss cheese 

2 slices green chile 

6 slices cooked bacon

Directions

  1. For the roasted tri-tip: Preheat the oven to 350 degrees F. 
  2. Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover. 
  3. Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
  4. For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.
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