Italian Beef & Roasted Vegetable Sandwich

Host: Joanna Coles, Warren County Extension Agent for Agriculture & Natural Resources Topic: Italian Beef and Roasted Vegetable Sandwiches The Farm and Home Show segment features Joanna Coles preparing Italian beef and roasted vegetable sandwiches using a tri-tip roast. Since Joanna’s particular tri-tip is two pounds, she rubbed it with a little more than 2 teaspoons of fresh thyme and 2 cloves of minced garlic. The roast is placed in a shallow, foil-lined baking dish and cooked in a 400-degree oven for about 30 minutes until it reaches medium-rare. After cooking, the meat is allowed to rest so the juices redistribute and the temperature rises slightly. Alongside the beef, a mix of colorful bell peppers and cherry tomatoes is prepared with 1 teaspoon of olive oil, thyme, and a small amount of salt. These vegetables are spread on a lined baking sheet and roasted for about 30 minutes to enhance their flavor through caramelization. Once the tri-tip is rested, it is cut into sections to slice against the grain for maximum tenderness. The sandwich is assembled on a crusty roll spread with a mixture of mayonnaise and fresh basil for added flavor. Thinly sliced beef is layered on the bread, followed by roasted vegetables, arugula, and shredded mozzarella cheese. The result is a flavorful and customizable sandwich, with optional additions like horseradish, and extra beef can be saved for additional meals. Follow this link for the full recipe: https://www.beefitswhatsfordinner.com...