Today I have a sandwich recipe for you for Cinco de Mayo. I had never tried a Torta Ahogada sandwich before but according to a great new sandwich cookbook, 400 Best Sandwich Recipes, “this popular sandwich from Mexico (usually in Guadalajar) is also called “Drowned Beef.” It is submerged partially or totally in a spicy sauce. This is a less spicy version made with tomato sauce, but it has a fabulous kick.” I can see why it’s such a popular sandwich. It really kicks a roast beef sandwich up a notch.
I was so happy to receive a copy of this new cookbook to review. My sweet friend, Alison Lewis, who I met while we were contestents in the I Can’t Believe It’s Not Butter Bakeoff last November is the author. This is Alison’s first cookbook but she’s been working in the food industry for a long while. She blogs at Ingredients, Inc. where she creates healthy, family-friendly recipes that are easy to prepare.
The cookbook is arranged by type of sandwich. So it’s really convenient to locate a recipe for the type of sandwich you’re craving. It has a breakfast sandwich section, a burgers, a wraps, a light and healthy sandwich section and more. One of my favorite sections is the condiments sections. A great condiment can make an okay sandwich great. I’m especially looking forward to trying the Chipotle Aioli next time I make a burger.
The Torta Ahogada recipe uses deli roast beef so this delicious, spicy sandwich comes together quickly. It’s a Sloppy Joe kind of messy sandwich, so make sure you have some napkins handy!
- 1 10 oz can chopped tomatoes with green chiles (Rotel)
- 1 15 oz. can tomato sauce
- 2 tablespoons chopped chipotle chiles in adobo sauce
- 1 tablespoon vegetable oil
- 1 cup thinly slice onion (I diced mine)
- 1 teaspoon jalapeno, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 4 Bolillo rolls or crusty rolls, split and toasted (I forgot to toast the rolls)
- 1 lb. deli roast beef, cut into strips (I warmed the beef)
- 1 cup refried beans, warmed, optional (I omitted)
- 2 avocados, thinly sliced
- In a medium saucepan over medium heat, combine tomatoes, tomato sauce and chipotles. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, for 15 minutes.
- In a large nonstick skillet, heat oil over medium heat. Saute onion, garlic and jalapeno for 5 minutes or until tender. Add onion mixture to tomato sauce mixture, stirring well, and simmer for 5 minutes. Stir in cilantro.
- Place rolls on a work surface. Arrange roast beef equally on bottom halves of rolls. Top with beans, if using, tomato sauce and avocado slices. Cover with top halves of rolls. Serve immediately.
There have been lots of great Cinco de Mayo recipes posted this week. Here are a few I’m hoping to try:
And some of my favorites: