Tongue and Mustard Sandwiches

Recipe View Prepare the Tongue: Rinse the beef tongue thoroughly under cold water. Place it in a large, heavy-bottomed pot. Cover completely with fresh water and add the salt and chopped onion. (5 mins)

Recipe View Simmer to Perfection: Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and gently simmer for 2 to 4 hours, or until the tongue is fork-tender. The cooking time will depend on the size of the tongue. (2-4 hours)

Recipe View Peel and Slice: Carefully remove the cooked tongue from the pot and let it cool slightly until you can handle it comfortably. Using a sharp knife, make a shallow incision along the length of the tongue. Peel off the tough outer skin. Trim any excess fat or gristle from the base. Slice the peeled tongue crosswise into thin, approximately 1/4-inch thick slices. (20 mins)

Recipe View Assemble the Sandwich: Slice the loaf of rye bread in half horizontally. Scoop out a small amount of the soft interior of both halves to make room for the filling. This prevents the sandwich from becoming overly thick. Generously spread the coarse-grained mustard over the cut sides of both halves of the bread. (5 mins)

Recipe View Layer and Serve: Arrange the thinly sliced red onion rings and the beef tongue slices evenly over the mustard-covered bottom half of the bread. Top with the other half of the bread. Slice the assembled sandwich into individual portions. Serve immediately and enjoy!. (5 mins)