Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls—a variation on a traditional Mexican 'drowned sandwich'—make a hearty lunch or quick dinner.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 569 Calories

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 onion, thinly sliced
• 1 pound thinly sliced deli roast beef
• ¼ cup chopped fresh cilantro (Optional)
• 4 sprigs fresh cilantro, or to taste (Optional)
• 12 ounces chipotle cooking sauce (such a Knorr®)
• 1 (14 ounce) can reduced-sodium beef broth
• 4 bolillo rolls, halved and lightly toasted

Recipe Instructions

Step 1

Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.

Step 2

Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.

Step 3

Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.