Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Prepare time: 15 min
Cook: 20 min
Ready in: 35 min

“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.”


  • 12 ounces chipotle cooking sauce (such a Knorr(R))
  • 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)


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.

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.

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  71.1  37.1  56  2009