Description
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.
Ingredients
- 12 ounces chipotle cooking sauce (such a Knorr®)
- 1 (14 ounce) can reduced-sodium beef broth
- ¼ 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)
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4