Whats for lunch?!?

Well, if your like me, when 1:30pm rolls around today, you'll be thinking two things: a) Can UTEP upset Butler in the 5-12 game, and b) whats for lunch! Well, lucky for us, the Sports Spot's resident chef and cookbook co-author, Claudia Pruett, has the answer right out of her cookbook: "Cooking Dinner" (shamless plug, it's available at your local Barnes & Noble and online at bn.com)
Tri-tip Panino
4 dutch crunch or sourdough rolls
1 lb tri-tip, cut across the grain into approx 1/4-inch thick slices
2 zucchini squash, rinsed and cut length wise into 1/8-inch slices
2 tablespoons olive oil (I'm a big fan of Bogetti Olive Oil myself!)
1 large red onion, peeled and cut into 1/4 -inch slices
1 tablespoon balsamic vinegar
4 slices of provolone or pepperjack cheese
salt and freshly ground pepper to taste

prepare a hot grill. Generously sprinkle the slices of tri-tip with salt and pepper on both sides and grill for 3-4 minutes per side. Remove to a plate.

Repeat with the zucchini and grill 3-4 minutes per side. Remove to plate also.

While your doing that, heat the olive oil in large non-stick skillet, over low to med. heat. Add onions and cook for 10 minutes. Add the vinegar, reduce heat to low and continue cooking for 10 minutes stirring occasionally. Add salt and pepper. Turn off the heat and add grilled zucchini to the pan. Stir to coat.

Now slap it all on the bread rolls and go to town! Enjoy, and thanks Claudia!!