Grilled Tri-Tip Sandwiches with Chipotle Mayo


We layered sliced grilled tenderloin, fresh heirloom tomatoes and cool avocado onto toasted 7 Grain bread for this satisfying summer sammie.



  • 4 oz. Grilled tri tip, sliced
  • 1 Heirloom Tomato, sliced thick
  • ½ Avocado, sliced
  • ½ C. Arugula
  • 4 Slices Canyon Bakehouse 7 Grain Bread, toasted
  • ¼ C. Mayonnaise
  • 2 Tbsp. Sour Cream
  • 1 Canned Chipotle Pepper
  • 1 Tbsp. Fresh Lime Juice



  1. In a blender, combine the mayonnaise, sour cream, chipotle pepper and lime juice. Blend until smooth.
  2. To make two sandwiches, spread the chipotle mayo onto two pieces of toast. Layer on the arugula, tomato and tri-tip. Place the other pieces of toast on top of each sandwich.


Yield: 2 sandwiches

Prep time: 5 min

Cook time: 5 min