El Matador Sandwich

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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.

Prep Time15

Total Time15

Course: Main Course

Cuisine: American

Keyword: el matador sandwich

Servings: large sandwiches

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

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