Ingredients
2 lb. tri-tip steak
2 tbsp. Worcestershire sauce
1 tbsp. granulated garlic
1 tbsp. salt
1 tbsp. Freshly cracked black pepper
2 tbsp. olive oil
1 lb. Italian sausage links (hot preferred)
2 c. thinly sliced yellow onions
2 c. julienned red bell peppers
3 tbsp. minced garlic
1/2 c. dry red wine
1/2 c. chicken stock
1 tbsp. hot paprika
1 tbsp. chili powder
1 tsp. celery salt
1 large sourdough loaf
3/4 c. Guid’s Pickled Hot Veggies (see recipe below)
6 slice provolone cheese
1/2 c. quartered garlic cloves
2 tbsp. salt
1/2 tsp. salt
1 tsp. black peppercorns
1/2 c. halved baby carrots
1/2 c. cauliflower florets
1/2 c. 1-inch pieces of celery
1/2 c. julienned Anaheim chile
1/4 red bell pepper
1/4 red onion
1 1/4 c. red wine vinegar
1/4 c. extra-virgin olive oil
1/2 tsp. red pepper flakes
1/2 tsp. sugar
1/2 tsp. Freshly cracked black pepper
1 c. large diced Spanish olives
1/2 c. pitted and diced black ripe olives
1/4 c. stemmed, seeded, and diced pepperoncini
Preparation
Step 1For the sandwich: Heat a grill to high. Rub the tri-tip with the Worcestershire sauce, granulated garlic, salt, and pepper. Let stand for 20 to 30 minutes.Step 2Place the tri-tip on the grill and cook, turning it once, until medium-rare, 30 to 45 minutes. Set the meat aside to rest for at least 10 minutes.Step 3In a medium sauté pan, heat the oil over medium-high heat; then add the sausage, onions, and bell peppers. Cook for 10 minutes, or until the onions are translucent. Add the minced garlic and cook for 2 minutes. Then deglaze the pan with the wine and stock. Lower the heat to a simmer and add the paprika, chili powder, and celery salt. Set aside.Step 4Cut the loaf of bread in half lengthwise, remove some of the bread from the center, and toast the halves lightly under the broiler. Slice the tri-tip as thinly as possible, on the diagonal.Step 5Place the onion mixture on the bottom piece of bread. Slice the sausages into 6 slices per link. Add all the sausage slices to the onion mixture on the bread. Add the sliced tri-tip, and top with the Pickled Hot Veggies and the slices of cheese. Cover with the top of the loaf and cut into 2-inch-thick slices.Step 6For pickled veggies: Fill a large bowl with ice and water, and set it aside.Step 7Bring a large pot of water (about 10 cups) to a boil. Add half the garlic, the 2 tablespoons salt, and the peppercorns. Blanch the vegetables, starting with the carrots: boil the carrots for 30 seconds. Then add the cauliflower and boil for 30 seconds; add the celery and boil 15 seconds; add the Anaheim chile, bell pepper, and onion, and boil for 15 seconds. Immediately remove all the vegetables from the water and submerge them in the ice bath. Discard the garlic and peppercorns.Step 8In a large jar, place 1 cup of the vinegar, the oil, the remaining uncooked garlic, and the pepper flakes, sugar, cracked pepper, and remaining 1/2 teaspoon salt. Set aside.Step 9Drain the cooled blanched vegetables and dice them. In a bowl, combine the olives, the pepperoncini, and the diced vegetables. Add the mixture to the jar containing the seasonings. Cap, and shake to mix. Top with the remaining 1/4 cup vinegar to cover the vegetables, if necessary. Refrigerate for 24 hours. The pickled veggies will keep for 2 to 3 weeks under refrigeration.
