The Best Stinkin' Sandwich in Town (Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli) recipe

Source: raleys.com

The Tri Tip:
1 Certified Angus Beef tri tip roast, about 2 pound
1 (6 ounce) jar Christopher Ranch roasted garlic cloves
1/2 cup olive oil
1 tablespoon chopped Christopher Ranch fresh peeled garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme Salt and pepper to taste

The Aioli:
1/2 cup roasted garlic cloves (reserved from 6-ounce jar)
1/2 cup pitted kalamata olives
1 cup mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano Salt and pepper to taste

The Rest:
6 crusty French rolls
1 cup basil chiffonade (finely shredded)
1 cup arugula chiffonade
1 cup romaine lettuce chiffonade
3 Roma tomatoes, seeded and diced

For the roast, set aside 1/2 cup of the roasted garlic cloves for the aioli. Place olive oil, chopped garlic and herbs in a medium resealable plastic bag. Place tri tip on a firm surface. Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat until all roasted garlic is inserted. This may take about 10 minutes but is well worth the time. Place tri tip in the bag with the marinade, making sure the marinade is distributed evenly over the meat. Marinate for at least 2 hours in the refrigerator.

For the aioli, place reserved roasted garlic and olives in a food processor. Pulse until coarsely chopped. Add mayonnaise, balsamic vinegar and herbs. Pulse again until blended. Season to taste with salt and pepper.

Using the direct heat method, grill tri tip over medium heat until the internal temperature reaches 145 degrees F. Let meat rest for 20 minutes before slicing. While meat is resting, lightly toast French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of the rolls with aioli. Top with tri tip, greens and tomatoes.

Serves 6.