If you are cooking for a crowd, this is a relatively easy way to feed them a spectacular, open faced sandwich. While any kind of beef would certainly do, I prefer the Tri-Tip cut because it is so flavorful, inexpensive and easy to prepare. Once you grill up the Tri-Tip Roast, these sandwiches come together in just a few minutes.
While you could certainly roast your own red bell peppers, I would recommend you buy them. Roasted bell peppers are sold in jars and you will typically find them in the same aisle as olives. The Tri-Tip Roast recipe is my own while the sandwich recipe comes from Williams Sonoma. This will serve eight.
Tri-Tip Roast (about 2.5 lbs)
Fresh Ground Pepper
8 slices country bread
1/2 pound soft, fresh goat cheese
4 roasted bell peppers, sliced
2 tablespoons balsamic vinegar
1/2 cup slivered basil
Directions for the Tri-Tip Roast
- Prepare coals. When coals are hot, spread them out on just one-half of the grill (so that you have both a direct and an indirect grilling surface).
- Rub roast all over with olive oil. Sprinkle generously with salt and pepper.
- Place roast on direct heat side (over the coals). Sear, with grill covered, for 5 minutes on each side.
- Move roast to indirect side. Cover grill and open vents. Let roast cook on indirect side for 15 minutes.
- Remove from grill, tent with foil and let rest for 10 minutes. Slice thinly across the grain.
Directions for the Sandwiches
- Preheat broiler.
- Arrange the bread slices on a rimmed baking sheet. Lightly toast the bread under the broiler on one side, watching carefully to prevent burning, about 1 minute.
- Turn the bread over, spread with the goat cheese, and top with the bell peppers and beef slices. Broil until the beef is warmed through, about 1 minute.
- While still hot, drizzle the open-face sandwiches with the vinegar, sprinkle with the basil and serve immediately.
Wine pairing: Pinot Noir