Combine ingredients for steak in a gallon zipper bag. Allow to marinate for at least one hour (up to 24 hours).
Prepare remaining ingredients. Preheat grill or gill pan to medium-high.
In a bowl, combine sour cream and chopped chipotle peppers (with all sauce). Cover and place in refrigerator until ready to make sandwiches.
Place steak on grill and cook for 10 minutes on each side. Let rest for 5 minutes before slicing on the diagonal.
Toast halves of baguette on grill for 1-2 minutes.
In another bowl, combine dry slaw ingredients.
Build the sando - Bottom bread spread with chipotle crema, portion of steak, sprinkle of cojita, portion of slaw, sprinkle of cilantro. Top with bread spread with chipotle crema.