Tri Tip Sandwich
Sliced tri tip on a French roll with salsa roja, grilled onions, and optional horseradish cream. The Central Coast sandwich that started at the tailgate.
Central Coast Tri Tip Sandwich (Santa Maria Style)
A classic grab-and-go version of Santa Maria BBQ, built on good beef and good bread with no unnecessary extras.
Ingredients
- 1 pound sliced tri tip (from any cooking method)
- 4 French rolls or bolillo rolls
- Santa Maria salsa roja
- 1 large onion (sliced and grilled)
- Horseradish cream sauce (optional)
- Butter for toasting rolls
Instructions
- 1
Slice tri tip thin against the grain. Use leftover or freshly cooked — both work. If using leftovers, warm the slices briefly in a skillet with a splash of beef broth.
The tri tip sandwich started at Santa Maria BBQ fundraisers where volunteers sliced tri tip onto French rolls and handed them out by the hundreds. Thin slices are key - thick slabs make the sandwich hard to bite through.
- 2
Split a French roll and toast it on the grill or under a broiler until the cut sides are golden and slightly crispy.
Use a proper French roll, not a hamburger bun. The roll needs structure to hold up against the juices without falling apart. Sourdough rolls work too - and are more Central Coast.
- 3
Layer sliced tri tip on the bottom half. Top with Santa Maria salsa roja and grilled onions. Add horseradish cream sauce if you want.
The classic build is just meat and salsa. Grilled onions are common. Horseradish cream is the upscale addition. Some people add pickled jalapeños. There's no wrong answer as long as the tri tip is the star.
- 4
Close the roll and press it slightly. Cut in half if you want. Serve with pinquito beans on the side.
This is the grab-and-go version of a full Santa Maria BBQ plate. Every component you'd have on the plate - meat, salsa, beans - shows up here in sandwich form. It's the most popular way to eat tri tip at community events on the Central Coast.