Tri-Tip Open-Faced Sandwich

Ingredients:

• Leftover Tri-tip
  
• 2 Slices Country Bread Or Sourdough Cut About 1” Thick
• Leftover Spinach 
• 2 Heirloom Tomatoes 
• 2 TBSP Red Wine Vinegar  
• 2 Tsp Sugar 
• 1 TBSP Minced Shallot 
• Finishing Salt 
• Finishing Olive Oil 
• Black Pepper

Aioli:

• 2 Egg Yolks
• 1 TBSP Lemon Juice  
• 4 White Wine Roasted Garlic Cloves Chopped 
• 1 Cup Olive Oil 
• 1 Cup Canola Oil  
• Salt 

Cured Onions:

• 1 Large Onion Sliced Thin 
• 2 Tsp Salt 
• 1/4 Cup Lemon Juice  
• 1 Tsp Aleppo Pepper 
• 1 TBSP Sumac
• 3 TBSP Savory

Cooking:

Aioli:

1. Separate egg yolks.
2. Combine yolks, salt, lemon juice, and garlic in a medium sized bowl. Whisk until combined.
3. Slowly add in the olive oil and infused canola oil while continuously whisking. Season to taste. 

Cured Onions:

1. Slice onions with a very sharp knife or mandolin. Toss in salt thoroughly and let sit for 2 hours.
2. Drain excess liquid and combine with all ingredients. Make sure to mix ingredients every hour. This is best made the day prior but can be made day of. 

To Assemble:

1. Slice tomatoes and season with salt, sugar, vinegar, shallots, olive oil and black pepper.
2. Broil bread until toasted on one side. Spread a layer of aioli.
3. Add tomatoes then ribbons of Beef layered with spinach and top with onions.
4. Season with finishing salt and black pepper and a little drizzle of olive oil

Nutrition:

Nutrition information per serving, 4 servings: 491 Calories; 33.4 g Total Fat (6.3 g Saturated Fat; 0.1 g Trans Fat; 5.3 g Polyunsaturated Fat; 20.3 g Monounsaturated Fat); 188 mg Cholesterol; 247 mg Sodium; 20 g Total Carbohydrate; 0.2 g Dietary Fiber; 4.2 g Total Sugars; 2.1 g Added Sugars; 28 g Protein; 48.2 mg Calcium; 3.2 mg Iron; 375 mg Potassium; 0.6 mcg Vitamin D; 0.3 mg Riboflavin; 11 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 262 mg Phosphorus; 4.8 mg Zinc; 41.8 mcg Selenium; 182.6 mg Choline