The “NorCal” Sandwich (Santa Maria Tri-Tip)

In this, episode 6 of “Cooking the States,” we’re going headed up the California coast to Northern California… which encompasses a massive part of the state and covers everything from Monterey to Sonoma to the Emerald Triangle. Okay cool… let’s make a sandwich. 🤘🏻 Adam

The "NorCal" Sandwich

Ingredients

The "NorCal" Sandwich (All components)
Santa Maria-style Tri-Tip Rub
Artichoke-Walnut Aioli

Instructions

The "NorCal" Sandwich (To essemble)
  1. Spread aioli on toasted sourdough bread. Pile on the sliced tri-tip, melted fennel and top with Monterey Jack cheese. Broil until the cheese melts. Finish with pepper greens and slice in half.
  2. Serve with a light red wine (brownie points if it's from Northern California).
Santa Maria-style Tri-Tip
  1. Rub the tri-tip down with the spice blend. Grill over wood, over direct heat until charred then transfer to indirect heat and finish cooking, lid on, for 25-30 minutes or until the meat has an internal temperature of 125F (51c).
Artichoke-Walnut Aioli
  1. Add the garlic, artichoke hearts, egg yolk, white wine vinegar, lemon juice, salt and pepper to a food processor and blitz until smooth. Slowly begin drizzling in the walnut oil, then the neutral oil until fully thickened and homogenized. Transfer to a sealable container and refrigerate for up to 4 days.

Adam's Notes

  • I'm a spice rub purist. I believe the meat should be tasted first and foremost. You can sub this basic rub for anything you'd like, but for me the rub is perfect.
  • Santa Maria is a region in central California, but really, anything north of LA, to me, is NorCal... maybe except Bakersfield.

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Pain de Mie (French White Bread)