• 3 lb chuck roast
• Turano Rustic Italian Bread
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 4 roma tomatoes, chopped
• 2 tablespoons canned chipotle pepper
• ½ large yellow onion, thinly sliced
• 10 dried guajillo chiles, seeds and stems removed
• 5 arbol chiles
• 6 cups beef broth, plus more for braising, if needed
• 5 large bay leaves
• 2 tablespoons beef bouillon
• 3 tablespoons chili powder
• ½ tablespoon smoked paprika
• 2 teaspoons dried thyme
• 1.5 tablespoons ground cumin
• 1 teaspoon whole black peppercorns
• 1 tablespoon Mexican oregano
• 1 cinnamon stick
• cheddar cheese, sliced
• shredded oaxaca cheese
• 3 tablespoons unsalted butter, for grilled cheese
• ½ yellow onion, diced, for sandwich
• cilantro, roughly chopped

① Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add the meat sear on all sides, until browned and a crust has formed. Remove beef and set aside.
② In the same pot, add garlic, tomatoes, chipotle peppers, and onions and cook until softened and fragrant, about 3-4 minutes.
③ Add the seared beef back in, along with the guajillo and arbol peppers, beef broth.
④ Next, add in your seared beef, chili peppers, beef broth, bay leaves, chili powder, smoked paprika, thyme, cumin, peppercorns, oregano and cinnamon stick. Stir.
⑤ Cover and simmer on low heat for 2 hours, until meat is falling apart. Remove the meat and vegetables, leaving the broth in the pot. Blend vegetables, then stir back into the broth. Shred beef and add back into the broth.
⑥ Melt butter on a griddle or skillet over medium heat. Add two slices of Turano Rustic Rye faced down. Place two slices of cheddar cheese and two slices of Oaxaca cheese on each slice.
⑦ Add shredded beef on the bread, followed by some of the sauce sauce, onions, and cilantro. Allow cheese to melt, and bread to get toasty, then fold up the sandwiches.
⑧ Serve with more broth for dipping.