Welcome to Part 2 of our continuing review series of the official Overwatch cookbook. Last week’s feature had us enjoying a lazy Sunday brunch and this week has us cooking up lunch with the help of Sombra and Doomfist. 

For our main dish, I selected Sombra’s molletes which is basically a Mexican open-faced sandwich. Similar to a torta, this sandwich dish can be served for pretty much any meal and is incredibly easy to assemble. The included toppings can be easily customized for your taste or dietary restrictions. 

This particular mollete recipe calls for chorizo. Most major supermarkets carry the brand Cacique and it comes in pork, beef, and soy varieties. In my experience, this chorizo is not very flavorful so I definitely recommend adding spices to jazz it up. To make the meat for the dish go further, one tube is barely enough for two molletes, so I mixed the chorizo with ground turkey.

I suggest adding chopped onions and garlic to your pan and allowing them to cook for a few minutes before adding the meats. Both types of meat can be added together. My preferred spices of choice are salt, pepper, Adobo, cumin, taco seasoning, and some Tapatio if you prefer a bit of kick. 

The “spread” for this sandwich is refried beans which you can easily buy a can of and simply heat up before serving. After you’ve got your meat and beans cooked, toast up your rolls. I used kaiser rolls from our grocery’s bakery but you can use any sort of bun or roll style bread. Slice in half and toast. 

Spread cooked beans on your toasted bun then pile high with the meat mixture. Top with shredded cheese and pop in the oven’s broiler to melt. After a few minutes, remove from the oven and finish with the toppings of your choice. I selected pico de gallo, slices of avocado, and fresh cilantro. 

If, like me, you can't enjoy a sandwich without some crunch, I suggest serving up your meal with tortilla chips. I made some quickly in the oven with some leftover corn tortillas. Simply cut into triangles and toss onto a lightly greased cookie sheet and top with salt. Let bake for seven minutes in a 350º oven, flip, then bake for seven more minutes. Remove and let sit for a moment before serving. They will crisp up further as they cool. 

To accompany our molletes, I called upon another Talon member, Doomfist, to provide us with what else: Punch!

Doomfist’s Punch Drunk Punch is a delightful, fruity concoction made up of fresh fruit, orange and lemon-lime sodas, bitters, and grenadine for color. If you want to really get a punch out of it you can optionally add gin or tequila.

Simply pack your lemon and orange slices into the bottom of the glass and top with the above liquids. I suggest using a blood-orange soda, like San Pelligrino’s instead of sugar water. Adds a nice tartness that you won’t get from fructose-laced orange soda, blech. Like Ashe’s Texas Fizz, this drink would make a great refresher on a hot summer day. 

Sombra’s Molletes: 9/10 

Doomfist’s Punch Drunk Punch: 9/10 

I’m giving both these recipes 9s for their ease of assembly and flavors. I like the customizability of the molletes (can you imagine how delicious a breakfast version would be?!) and how minimal the cooking was. The Punch Drunk Punch was delicious with and without booze and would make a great party punch to share with friends.