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A Southwest Summer: Southwest Grilled Steak and Shrimp Sandwich

The perfect Southwest dinner sandwich!
The perfect Southwest dinner sandwich!
Chef Larry Edwards/Casa de Cuisine

This is a sandwich I refer to as a dinner sandwich. It is a little too big for a lunch but due to the way it is prepared and presented, it falls under the category of a sandwich. Personally, I love having a sandwich like this for dinner. You combine it with a wonderful beer or a glass of wine and it can beat anything else on a menu.

A few things about this sandwich. We use a good quality bread from a local baker. You can find wonderful artisan breads in most major supermarkets. You don't have to use Roasted Garlic Sourdough Bread. I opted for this bread as the taste goes wonderfully well with both the grilled tri-tip and the sauteed shrimp. This is also a wonderful sandwich to use leftover grilled tri-tip. Just make sure the meat is sliced very thin.

The recipe I am going to give you will be for one sandwich. In many cases one sandwich can feed two people. I will not go into the grilling of the tri-tip as I will assume you know how to do this. When making this at the restaurant we actually slice the tri-tip and pop it on the grill for about 2 minutes per side. Chances are most homes don't have a built-in grill and this is why I mentioned above this is the perfect sandwich for leftover grilled tri-tip.

Ingredients needed to make Southwest Grilled Steak and Shrimp Sandwich (makes 1 large sandwich):

  • 6 very thinly sliced pieces of grilled tri-tip
  • 1/4 loaf roasted garlic sourdough bread, halved lengthwise
  • 1 Tbs. mayonnaise
  • 1 Tbs. horseradish mustard
  • 1 tomato, thinly sliced
  • 1 Tbs. olive oil
  • 1/4 lb. shrimp, peeled
  • 1 jalapeno pepper, stemmed, seeded and julienned
  • 1 baby sweet onion, thinly sliced
  • 1 tsp. chili powder


  1. On the bottom half of the bread spread the mayonnaise. On the top half spread the horseradish mustard.
  2. Layer the thin slices of grilled tri-tip on each half of bread. Layer the tomato slices over the tri-tip.
  3. In a medium skillet, heat the olive oil over medium heat. Add the shrimp, jalapeno pepper, onion and chili powder and saute 5 minutes (longer depending on the size of the shrimp).
  4. Place the sauteed shrimp over the tomato slices and then spoon the pepper/onion mixture over the shrimp (and yes, include the seasoned olive oil they were sauteed in.
  5. Sprinkle with a little salt and pepper and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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