Yield: 6 servings

• THE TRI TIP:  
•  1

  tri tip roast about 2 lb.

   
•  1

  jar roasted garlic cloves - (6 oz) (Christopher Ranch brand preferred)

   
•  ½

  cup olive oil

   
•  1

  tablespoon chopped fresh peeled garlic (Christopher Ranch brand preferred)

   
•  1

  tablespoon chopped fresh oregano

   
•  1

  tablespoon chopped fresh thyme

   
•  

  Salt to taste

   
•  

  Freshly-ground black pepper to taste

   
• THE AIOLI:  
•  ½

  cup reserved roasted garlic cloves from above

   
•  ½

  cup pitted kalamata olives

   
•  1

  cup mayonnaise

   
•  1

  tablespoon balsamic vinegar

   
•  1

  tablespoon chopped fresh thyme

   
•  1

  tablespoon chopped fresh oregano

   
•  

  Salt to taste

   
•  

  Freshly-ground black pepper to taste

   
• THE REST:  
•  6

  crusty French rolls

   
•  1

  cup finely-shredded basil chiffonade

   
•  1

  cup arugula chiffonade

   
•  1

  cup romaine lettuce chiffonade

   
•  3

  roma tomatoes seeded, diced