Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)

Ingredients

• 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

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.