Vegan Chipotle Meatball Tortas

In a large pan over medium heat add 2 tablespoons oil. Once hot add roma tomatoes and onion. Cook for 3-4 minutes on each side or until both sides are charred. Add in the garlic to cook 1-2 minutes. Add all the ingredients in the pan into a blender along with chipotle peppers, cashews and 1/4 cup broth and a pinch of salt. Blend until smooth. In the same pan from earlier, heat over medium heat and add 2 tablespoons oil then add the Gardein Plant-Based Meatballs and cook for 2-3 minutes on each side until plant-based meatballs are golden. Pour over sauce to coat the plant-based meal balls and cook on low heat for 10 minutes. After 5 minutes, the sauce should thicken and slightly simmer. Add in an additional 1/4 cup vegetable broth to the pan to loosen the sauce. After the 10 minutes, taste the sauce and add more salt to your liking. In a skillet or pan, add 1 tablespoon vegan butter and add a bolillo or bread cut side down and cook until the bread is golden. Should take about 1 minute. Remove the bread and add an additional 1 tbsp vegan butter and repeat with the remaining bread. Assemble your sandwiches by adding the plant-based meatballs along with desired amount of sauce, then top with cilantro and a sprinkle of cheese.