Tri-Tip Sandwich

Tri-Tip Open-Faced Sandwich

Chef Tim Hollingsworth shows us how to take leftover Tri-Tip and turn it into an open faced sandwich topped with heirloom tomatoes, spinach and aioli.


  • 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


  • 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



  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 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

Value and Versatility
Chef tim hollingsworth