Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada) Recipe

"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."


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

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    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.
    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.
    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.


    • Partner Tip
    • Reynolds® parchment can be used for easier cleanup/removal from the pan.

    Nutrition Facts

    Per Serving: 569 calories;14.8 g fat;71.1 g carbohydrates;37.1 g protein;56 mg cholesterol;2009 mg sodium.Full nutrition
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