RENO, Nev. (KOLO) - Reno Recipes’ chefs Jonathan Chapin and Daryl Butterfield show us how to make tri-tip sandwiches.

Ingredients:

1 french loaf

1 small tri-tip (thinly sliced)

Mozzarella

Beef broth

Roasted garlic

Pickles and/or relish (Nevada Brining)

Pickled jalapenos

Red onion

Calabrian chili peppers

Mayo

Worcestershire sauce

Iceberg lettuce

Dijon mustard

Directions:

In a large pan, cook beef with garlic.

When hot, add worcestershire sauce, seasoning, a splash of beef broth and cheese.

Cover and let cheese melt. Take off heat.

In a bowl, mix mayo, relish, peppers, salt and pepper, and Dijon mustard.

Take french loaf, cut in half length wise, tear out the bottom part of bread to make a boat.

Put sauce on top and bottom.

Line the bottom with pickles, add meat, top wi

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