Tri Tip Sandwich with Pepperoncini Pesto

By Carolanne

Ingredients

• SANDWICHES
• 1 Morton's of Omaha Steakhouse Tri Tip
• 6 ciabatta rolls
• 6 Tbsp of mayonnaise
• 6 Tbsp shredded Parmesan cheese
• 6 leaves of romaine lettuce
• PESTO
• 1/2 cup pepperoncini, drained and chopped
• 3 Tbsp chopped flat-leaf parsley
• 4 Tbsp chopped fresh basil
• 4 garlic cloves, peeled
• 1/2 cup olive oil
• 2 Tbsp spicy brown mustard
• Salt and pepper to taste

Details

Servings 6
Adapted from omahasteaks.com

Preparation

Step 1

Following cooking instructions on package for the tri tip. When meat is done, let rest for 10 minutes, then slice across the grain.

Put the pesto ingredients in a small food processor and blend until well combined.

On each top bun, spread 1 Tbsp mayonnaise and sprinkle with 1 Tbsp cheese. On each bottom bun spread 1 Tbsp pesto. Assemble the sandwiches, evenly dividing the meat and lettuce among the rolls.