Dessertsbellyfull5.0
El Matador Sandwich
This El Matador Sandwich recipe is so hearty and crazy flavorful, featuring toasted ciabatta rolls topped with chipotle aioli, sliced tri-tip, smoked Gouda, roasted red peppers, and crisp spring mix.
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
📝 Preparation Steps
1
In a small bowl, make the chipotle aioli by mixing together mix together 1/2 cup mayonnaise, 3 tablespoons lime juice, 1 & 1/2 tablespoons finely minced chipotle peppers in adobo sauce, 1 large grated garlic clove, and 1/8 teaspoon salt. Set aside.
cup mayonnaise1/2lime juice3 tablespoonsteaspoon salt1/8
2
Lightly toast 4 split Ciabatta rolls in a 425F oven for ⏱️ 5-10 minutes (This not only provides a little crunch, but will also help prevent the sandwich from getting too soggy.)
3
Liberally spread the chipotle aioli on the cut side of all the toasted rolls.
4
On the bottoms of each toasted roll, layer with 2 slices of smoked Gouda cheese, a 1/4 pound of thinly sliced deli tri-tip, roasted red peppers, thinly sliced red onion, and a bit of spring mix. Place the top rolls on top.
thinly sliced deli Tri-Tip1 pound
5
Slice in half and serve with chips or slaw.
Nutrition Facts
calories
538 kcal
fat Content
31 g
serving Size
1 serving
fiber Content
3 g
sugar Content
4 g
sodium Content
609 mg
protein Content
30 g
trans Fat Content
0.1 g
cholesterol Content
88 mg
carbohydrate Content
35 g
saturated Fat Content
7 g
unsaturated Fat Content
22 g
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