Tri-tip sandwiches on herb focaccia with rapini, romesco sauce, and mozzarella!! A great weekend lunch/brunch/dinner. Had a little help from my friends on this one; the focaccia is from badbutterchicago and I used a great spice rub from downhomeque on the tri-tip! Enjoy!!! -Romesco sauce: start by charring two red peppers on the grill or broiler. Place in a ziplock bag to steam, then remove the skins and seeds. Place in a food processor and puree with 1/2 cup of raw almonds, two cloves of garlic, 1/8 cup of red wine vinegar, the juice of one lemon, two teaspoons of smoked paprika, S/P to taste, and about 1/4 cup of extra virgin olive oil. This sweet, nutty, slightly smoking sauce is great on all kinds of sandwiches. Store in the fridge for up to a week. -Blanch the rapini in boiling water for 1-2 mins, then shock straight into an ice bath. Heat some olive oil over medium heat, add two cloves of garlic and cook until slightly browned. Add some crushed red pepper and warm the rapini ...