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Grilled BBQ Beef Club Sandwich with Southwestern Mayonnaise

Ingredients

3 lb	1.4 kg	tri tip or sirloin steak
1 cup	250 mL	barbecue sauce
3 cups	750 mL	onions, julienne
3 cups	750 mL	mushrooms, sliced
10 pc	10 pc	foccacia buns, sliced
10 pc	10 pc	leaf lettuce, cleaned
20	20	slices beefsteak tomatoes
20 oz	560 g	provolone, 20 slices
Southwestern Mayo
5 pc	5 pc	plum tomatoes, fresh, seeded
1 tsp	5 mL	honey, liquid
2 cups	500 mL	mayonnaise
1 pc	1 pc	smoked ancho pepper, seeded (optional)
1 tsp	5 mL	chili powder
2 tsp	10 mL	tomato paste
5 pc	5 pc	garlic cloves, cleaned
1 tsp	5 mL	molasses

Instructions

1. Grill tri tip or sirloin, finish by roasting to medium rare and basting with barbecue sauce. Remove from heat and slice and reserve for service.
2. Combine Southwestern Mayo ingredients in a blender and process until smooth. Season to taste.
3. In a hot pan, sauté off the julienne onions and sliced mushrooms in olive oil until tender. Season to taste. Keep warm and reserve for service.
4. For service, toast the foccacia bun and spread with Southwestern Mayo, layer the bun with the lettuce, tomato, provolone, sautéed onion and mushrooms and thinly sliced tri tip.
5. Serve with side portion of salad, fresh fruit or fries.

Servings: 10