Let's drown our sandwiches!

Mari (pronounce Mar E) who runs the beer store with her husband Luis is rumoured to be quite a cook. I had some of her red sauce one day, and it was perfect. She told me her recipe for tortas ahogadas before we left for our trip. Tortas ahogadas means drowned sandwiches. I didn't write anything down, so I thought that I would see if I could find a written recipe. While I was researching , I found this lovely article called Savouring Guadelajara which also includes some other interesting recipes (I'll pass on the sardine sopes, thank you).
What my surfing revealed was that generally tortas ahogadas are made from a "salty" bolillo (french roll) and are stuffed with either beef or pork then either served with the sauce already drowning them or with a choice of sauces so you can drown your own. All the sources seemed to agree that you have to go to Guadelajara for the real deal.
None of these discriptions matched Mari's mouth watering version. While she also started with a roll, she didn't specify what kind. If the roll isn't already sliced, open it half way (like a hot dog bun). Fill it with beans or meat or both.Now here is where her version is different, take the sealed roll and dip it in an egg batter, like if you were making chiles rellenos. Fry the torta, again just like in chile rellenos. The battered torta is now placed on a plate and covered in a red sauce.
I'm thinking this might be a fun dish for lunch on Friday as La Muchacha is observing meatless Fridays during Lent.