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

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

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.