El Matador Sandwich
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Published
This El Matador Sandwich is next level! It’s got so much awesome stuff going on like toasted ciabatta rolls topped with a spicy chipotle aioli, thinly sliced tri-tip, smoked Gouda cheese, roasted red peppers, and crispy spring mix. Each bite is an incredible blend of flavors and textures.
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Anyone who knows me, knows how much I love a good sandwich – one that’s completely loaded with flavors, textures, and a sauce. There are several that I make on a regular basis, including the Bird Dog sandwich, Italian Chopped Salad Sandwich, a Cubano, and Reuben. This El Matador Sandwich is another one on that list. It’s a deli option at my local market and I’m obsessed with it. It’s not a common or classic sandwich (yet) but it should be!
Helpful Tips
- Toast the rolls. Toasting the Ciabatta rolls serves two purposes. First, it adds a nice crunch to the sandwich. Second, it helps the bread hold up to all the toppings and stops it from getting soggy.
- Use sturdy bread. Ciabatta rolls are perfect for the El Matador sandwich because they’re so sturdy. However, you can substitute with another bread of choice. Choose one that’s thick, sturdy, and will crisp up when toasted for the best results.
- Thinly sliced meat works best. I like to ask the deli for thinly sliced tri-tip (or roast beef) when making this sandwich. The thin slices are easier to layer and work with, plus they add more volume to the sandwich.
El Matador Sandwich
Ingredients
FOR THE CHIPOTLE AIOLI
- 1/2 cup mayonnaise
- 3 tablespoons lime juice
- 1 & 1/2 tablespoons chipotle peppers in adobo sauce, , finely minced
- 1 large clove garlic, , grated (or 1/2 teaspoon garlic powder)
- 1/8 teaspoon salt
FOR THE SANDWICHES
- 4 bakery Ciabatta rolls, , split, lightly toasted
- 1 pound thinly sliced deli Tri-Tip
- 8 thin slices smoked Gouda cheese
- 10 ounce jar roasted red bell peppers, , drained
- 1/2 a small red onion, , thinly sliced
- 2-3 ounces spring mix
Instructions
- 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.
- 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.)
- Liberally spread the chipotle aioli on the cut side of all the toasted rolls.
- 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.
- Slice in half and serve with chips or slaw.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
What To Serve With An El Matador Sandwich
This sandwich is pretty hefty and filling all on its own! I typically just pair it with a side of chips or some coleslaw, but it also goes with macaroni salad or potato salad, especially if you’re serving it for a group. It’s also a great contender to a soup & sandwich combo.
Proper Storage
Once assembled, it’s best to enjoy the El Matador sandwich immediately. Otherwise, the bread will soften and get soggy. The chipotle aioli, however, can be made in advance and stored in the fridge for 4-5 days.
More Sandwich Recipes To Try
- Muffuletta Sandwich
- Chopped Italian Sandwich
- Bird Dog Sandwich
- French Dip Sandwiches
- Cuban Sandwich
- Reuben Sandwich
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Simply AMAZING!!!!!! I will definitely be making this again and again.