A beautiful combination of grilled tri-tip and blue cheese sandwiched between rosemary olive oil slices.
Ingredients
- 1 La Brea Bakery Rosemary Olive Oil Round Loaf
- 4 pounds grilled angus tri tip
- 8 ounces roasted red bell pepper
- 2 cups mayonnaise
- ¼ cup fresh parsley, chopped
- 1 pound blue cheese, crumbled
- 6 plum (Roma) tomatoes, sliced
- ½ cup extra virgin olive oil
- ½ cup vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon sugar
- 6 radishes, thinly sliced
- 6 green onions, ends removed, chopped
- 4 cups shredded romaine hearts
Preparation
- Season and grill the beef to the desired doneness and allow to rest before slicing.
- In food processor, puree peppers and mayonnaise until smooth. Add parsley at the very end to combine.
- Slicing on a bias, cut twelve ½” thick slices of bread (remove end crust pieces) and toast lightly.
- Arrange half the toasted slices for assembly and spread the red pepper mayonnaise on them, edge to edge.
- Slice the beef and divide it among the bread slices.
- Sprinkle the crumbled blue cheese over the beef and place the tomato slices on top.
- Combine the olive oil, vinegar, salt, pepper, and sugar and mix well. Toss the radish, onions, and romaine in this mixture and place on the tomatoes.
- Finish with the remaining slice of bread and serve.
