Tongue and Mustard Sandwiches The Best Recipes

Sunday, July 16, 2017

Tongue and Mustard Sandwiches

"Spicy mustard blends perfectly with the wealthy taste of pork tongue. If favored upload a few Romaine lettuce leaves to your sandwiches. Be positive to scrub these sandwiches down with an ice cold mug of ale!"

Ingredients :

three pounds pork tongue, complete
1 tablespoon salt
1 onion, chopped
1 (1 pound) loaf rye bread
1 cup coarse grained prepared mustard
1 onion, thinly sliced

Instructions :

Prep : 5M	Cook : 12M	Ready in : 2H35M

Rinse red meat tongue and area in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is soft.
Remove tongue from cooking liquid and set aside till cool sufficient to deal with. Cut through difficult outer pores and skin and peel it off. Trim any fats or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
Slice loaf of rye bread in 1/2 lengthwise. Scoop out a small amount of the tender indoors. Spread mustard over each 1/2. Lay onions and tongue slices over backside half of of bread and pinnacle with other 1/2 and slice into character sandwiches.

Notes :

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