Tri-Tip Sandwiches with Caramelized Onions and Horseradish Cream

Ingredients

• Caramelized Onions
  • 4 large sweet yellow onions, peeled and thinly sliced
  • 3 Tbs olive oil
  • 3 Tbs unsalted butter
  • salt and freshly ground pepper
• Horseradish Cream
  • 1 C mayonnaise
  • 1 C sour cream
  • 1/2 C prepared horseradish
  • 2 Tbs lemon zest
  • dash of Worcestershire Sauce
  • salt and freshly ground pepper
• For Sandwich Assembly
  • Leftover (cooked) Bill Bailey's Tri-Tip, thinly sliced
  • 4 slices Swiss cheese
  • baby arugula or other greens
  • 2 hoagie rolls or ciabatta

• For the Caramelized Onions

1. Combine the olive oil and butter in a large shallow pot over medium heat. Add the onions, season with salt and pepper and cook, stirring often until the onions are caramelized and golden, about 30 minutes (for darker, crisper onions keep stirring and cook up to another 30 minutes). Store any extra in an airtight container in the fridge for up to one week.

• For the Horseradish Cream

1. Combine the mayonnaise, sour cream, prepared horseradish, lemon zest and Worcestershire sauce in a mixing bowl and mix well. Season with salt and pepper to taste. Store in an airtight container in the fridge for up to two weeks.

• To Assemble the Sandwiches

1. Spread the top and bottom of the rolls with Horseradish Cream, layer bottom rolls with slices of cheese and handful of greens. Top with Tri-Tip slices and Caramelized Onions. Place top of roll onto the sandwich and enjoy.