Mediterranean Diet Grilled Tri-Tip Sandwich
Savor the flavors of the Mediterranean with this irresistible Mediterranean Diet Grilled Tri-Tip Sandwich! Perfectly marinated tri-tip roast, infused with olive oil, garlic, lemon juice, and aromatic spices, is grilled to tender perfection, then layered onto toasted whole-grain bread. This hearty sandwich is topped with fresh arugula, roasted red peppers, tangy feta cheese, and crisp red onions, creating a balanced and nutrient-packed meal. Ready in just over an hour, this recipe is ideal for any backyard gathering or a quick weeknight dinner. With its wholesome ingredients and bold, vibrant flavors, this sandwich is a Mediterranean diet-inspired masterpiece that will leave everyone reaching for seconds. Keywords: Mediterranean diet, grilled tri-tip, healthy sandwich recipe, roasted red peppers, feta cheese, whole grain bread.
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Recipe Information
Ingredients
- 2 pounds Tri-tip roast
- 3 tablespoons Olive oil
- 4 Garlic cloves, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 8 slices Crusty whole grain bread
- 2 cups Arugula
- 1 cup Roasted red peppers, sliced
- 0.5 cup Feta cheese, crumbled
- 1 Red onion, thinly sliced
Instructions
In a small bowl, mix together olive oil, minced garlic, lemon juice, dried oregano, smoked paprika, salt, and black pepper to create a marinade.
Place the tri-tip roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, ensuring it is well covered. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your grill to medium-high heat. Once hot, place the tri-tip on the grill, cover, and grill for approximately 20-25 minutes per side, or until a meat thermometer registers 130°F for medium-rare.
Once cooked, remove the tri-tip from the grill and let it rest for 10 minutes before slicing thickly against the grain.
While the meat is resting, cut the whole grain bread slices and lightly grill or toast them until golden brown.
To assemble the sandwiches, start by placing a generous layer of arugula on the bottom slice of each bread pairing. Add a couple of slices of grilled tri-tip, a layer of roasted red peppers, a sprinkle of feta cheese, and some red onion slices.
Top with the other slice of bread, carefully slice the sandwich in half if desired, and serve immediately.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 79.3 g | 396% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 6574 mg | 286% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 22.4 g | ||
| Protein | 281.9 g | 564% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 4328 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
