This sandwich features our melt-in-your-mouth Tri Tip Steak and a few very unique ingredients. Who thought a sandwich could be so good?
Wonderful when paired with one of our fresh soups. Enjoy!

Cadillac Tri Tip Sandwich
serves 4

Ingredients
1 1/2 lbs Bristol Farms Tri Tip steak
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 tablespoons Natura In Cucina Black Truffle Oil
1 cup thinly sliced yellow onions
1 tablespoon minced garlic
1 cup shiitake mushrooms (remove and discard stems and thinly slice mushroom cap)
3 grilled artichokes with stems, in our deli department, sliced
1/4 cup roasted tomatoes, in our deli department, sliced
1/2 cup Kato Green Peppercorn Sauce
1/4 lb Brie Supreme Cheese, sliced thin
1 cup arugula
1 ciabatta baguette from our bakery

Method
1 Season tri-tip with salt and pepper, place on grill for approximately 8-10 minutes per side or until it reaches an internal temperature of 130 degrees. This can be done the day before and refrigerated until needed. If using hot tri-tip, let it rest 15 minutes after cooking and slice thinly against the grain of the meat.
2 Heat medium saute pan and add 2 tablespoons black truffle oil, onions, shiitake mushrooms and garlic, saute until tender and season with salt. Add sliced artichokes and yellow tomatoes and heat through.
3 Turn off heat on saute pan and stir Kato Green peppercorn sauce into onion mixture while still hot, set sauce aside.
4 Cut ciabbata baguette into four equal pieces, brush the inside of each piece with truffle oil and place cut side down in large saute pan and heat until golden brown.
5Place the 4 bottom halves of each piece on a small sheet pan, toasted side up, top with sliced tri-tip, then the onion sauce mixture, then a few slices of the cheese. Place sheet pan in oven and heat until cheese has started to melt, 3-5 minutes.
6 Remove sandwich from oven place on cutting board, top each sandwich with arugula, then with top of rolls, tooth pick and cut in half.

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