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Grilled Frisco Sandwich
RecipeBeef Cuts
Grilled Frisco Sandwich
Frisco-marinated tri-tip layered between toasted French bread slices with lettuce, tomatoes and avocado. Served with your choice of sauce: Bistro Remoulade or Golden Gate Grill Sauce.
Yield: 24 servings
1. Pour marinade over beef. Cover and refrigerate at least 1 hour. Remove beef from marinade; grill or broil to medium-rare. Slice 1/8 inch thick. Keep hot.
Frisco marinade4 cups
Beef Loin, Bottom Sirloin Butt, Tri-Tip, Boneless, (IMPS/NAMP 185C, 185D)6 pounds
2. For each sandwich: Brush both sides of 2 slices bread with oil. Grill or broil until golden. Layer one slice bread with lettuce, 1-1/2 ounces tomato, 1/2 ounce onion, 3 ounces beef and 1 ounce avocado.

Top with remaining bread slice. Serve warm with sauce of choice in ramekin.
Sourdough French bread, sliced on diagonal 1/2-inch thick48 slices
Olive oil1/4 cup
Lettuce24 leaves
Tomato slices2 1/4 pounds
Onion, sliced12 ounces
Avocado, sliced1 1/2 pounds
Bistro Remoulade3 1/2 cups
Golden gate grill sauce3 1/2 cups
Frisco Marinade: 
FRISCO MARINADE: Mix dry red wine, frozen orange juice concentrate, rosemary, garlic, dry mustard, salt and pepper. Makes 4 cups.
Dry red wine3 cups
Frozen orange juice concentrate9 ounces
Rosemary1/4 cup
Garlic, chopped1 1/2 ounces
Dry mustard1 tablespoon
Salt1 1/2 teaspoons
Ground black pepper1 1/2 teaspoons
Bistro Remoulade 
BISTRO MARINADE: Mix mayonnaise, tomato paste, lemon juice, garlic, and black pepper. Makes 3-1/2 cups.
Mayonnaise3 cups
Tomato paste1/2 cup
Lemon juice2 tablespoons
Garlic, minced3 cloves
Coarsely ground black pepper1 teaspoon
Golden Gate Grill Sauce: 
GOLDEN GATE GRILL SAUCE: Mix mayonnaise, mustard, chives and orange zest. Makes 3-1/2 cups.
Mayonnaise3 cups
Grainy mustard1/2 cup
Chives, snipped3 tablespoons
Orange zest, grated2 tablespoons

Nutrition information per serving: 752 calories; 26 g fat(6 g saturated fat; 11 g monounsaturated fat); 74 mg cholesterol; 1036 mg sodium; 89 g carbohydrate; 6.2 g fiber; 40 g protein; 19.2 mg niacin; 0.8 mg vitamin B6; 1.3 mg vitamin B12; 6.8 mg iron; 63.1 mg selenium; 5.8 mg zinc; 122.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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