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
- On the bottom half of the bread spread the mayonnaise. On the top half spread the horseradish mustard.
- Layer the thin slices of grilled tri-tip on each half of bread. Layer the tomato slices over the tri-tip.
- 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).
- 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.
- Sprinkle with a little salt and pepper and serve.
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