Tri-Tip Baguettes
Austin chef George Powell's fabulous sandwich creation.

1 cooked beef tri-tip roast*, sliced 1/2" thick
1 French baguette, sliced diagonally, approximately 1/2" thick
3 oz. sun dried tomatoes
8 oz. goat cheese
1 bulb garlic, roasted with skin removed
2 oz. heavy cream
2 tsp salt
1 tsp ground black pepper

Preheat oven to 375 F. Pour boiling water over sun dried tomatoes to cover and soak
for 15 minutes. Drain and discard water. In a food processor combine drained sun dried
tomatoes, goat cheese, roasted garlic, and heavy cream; process until smooth. Add salt
and pepper, pulsing to combine. Spread cheese mixture on baguette slices and top with
sliced tri-tip. Bake for 3 to 5 minutes, until golden brown.
Serves: 4.


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