Barbecue Tri Tip Sandwich

I love a char grilled medium rare Tri Tip now and again, but now I have a second reason, barbecue Tri Tip sandwich. So, I had this huge Tri Tip that I grilled one night and we only ate about half . The next night, I sliced up the rest and cooked in a sauce pan with barbecue sauce. The meat was soft and melt in your mouth, toss it on a soft roll with some coleslaw, awesome. 

Ingredients:
Cooked and sliced Tri Tip roast
Barbecue sauce of choice
Cole slaw; shredded cabbage, mayonnaise, rice wine vinegar
Brioche roll / soft bun of choice

Preparation:

This preparation is for a cooked Tri Tip. For my grilled Tri Tip recipe, click here: Grilled Tri Tip 

Slice the Tri Tip roast into 1/8" thin slices and add to a medium sauce pan. Add 1 cup of your favorite barbecue sauce and simmer for about 10 minutes.

 

Make the coleslaw by taking a green cabbage and cutting into quarters. Take your sharp chef's knife and slice one of the cabbage quarters very thin slices and you've got shredded cabbage. Place the cabbage into a mixing bowl and add 1/4 cup mayonnaise, 2 tablespoons rice wine vinegar and some salt and pepper. Mix very well and let set for 10 minutes mixing occasionally and you've got coleslaw. 

 

To serve, place you bun on a plate and add some barbecued Tri Tip, then add some coleslaw and the top of your bun and you're ready to get messy.