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Thursday: Pesto Tri Tip Sub and Caprese Salad

A pal suggested this dish for the Super Bowl and I never forgot it. Now, here it is!
I like to serve it as one whole, huge sub and then slice it when ready to eat.
Serves: 4     Prep: 20     Cooking: 10


For the Subs
1 large French or Italian loaf of bread
1 tri tip, roasted or grilled and sliced very thin
4-5 thick sliced provolone cheese
For the Pesto
1/4 cup pine nuts
3 tablespoons chopped garlic
4 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup good olive oil
½ cup fresh grated Parmesan cheeseFor the Caprese
3 heirloom tomatoes
12 oz mozzarella, sliced thick
10-12 basil leaves
2 teaspoons olive oil
2 teaspoons balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper


Prep Opportunity
Make the pesto. Process the pine nuts, garlic, and basil leaves in a food processor for 1 minute. Add olive oil, salt and pepper and process for 30 seconds. Add cheese and process 30 seconds more. Store in the fridge.
Remove tri tip from fridge 30 minutes before slicing.
Plate the salad by layering sliced tomato, basil leaves and mozzarella. Top with a drizzle of both the olive oil and vinegar. Sprinkle with salt and pepper and set aside.
Preheat the broiler.
Slice the loaf of bread lengthwise and remove some of the bread from the interior of the top half.
Place on a broiler proof sheet/pan and toast for 2 minutes.
Remove from oven and layer sliced tri tip onto the bottom of the bread.
Spread ½ the pesto over the meat and top both sides with provolone.
Broil for 4-5 minutes – watch it so it just melts but does not burn.
Serve on a huge platter or pizza peel along with the arranged salad.