Tongue and Mustard Sandwiches Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Tongue and Mustard Sandwiches

Recipe by  

"Spicy mustard blends perfectly with the rich flavor of beef tongue. If desired add some Romaine lettuce leaves to your sandwiches. Be sure to wash these sandwiches down with an ice cold mug of ale!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings

Directions

  1. Rinse beef tongue and place 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 tender.
  2. Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
  3. Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 2 hrs 30 mins
  • READY IN 2 hrs 35 mins
ADVERTISEMENT

Reviews More Reviews

Feb 16, 2008

We loved this recipe. I added 10-12 whole pepper corns to give it a little zip. The butcher I go to gave me a smoked tongue to try. You prepare it the same way but it has a nice subtle smokey flavor.

 
Feb 03, 2008

It needs a flavor boost. I would recommend adding a couple cloves of garlic, some pickling spice and a tablespoon or two of red wine or cider vinegar to the simmering liquid. Make sure you let the tongue cool in the liquid. It's a nice basic starter recipe, so it gets three stars.

 

8 Ratings

Sep 16, 2006

This is not bad. Very tasty as long as you adjust the mustard to your particuliar tolerance for mustard. Good job Laura. Always nice to try something out of the ordinary thats pleasing.

 
Jan 25, 2011

I liked this, needed some more flavor for the tongue, so I add a couple minced garlic cloves and a couple of bay leafs to the cooking part. The peppercorns mentioned by previous rater sounds good, too. Removing the tongue from the liquids after it is cooked is a must. Cool it off in the refrigerator to help make slicing easier.

 
Mar 14, 2014

It is much easier to peel off the outer skin if you put the cooked beef tongue from boiling boullion directly into ice cold water for 3-5 minutes. After that temperature shock the outer skin removes without knife? only with the help of your fingers.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 1224 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Barbecue Beef for Sandwiches

See how to make spicy, saucy, shredded barbecued beef.

Italian Beef Sandwiches

See how to make tender Italian beef sandwiches with au jus.

French Dip Sandwiches

This recipe is a crowd-pleaser, and your slow cooker does the hard work.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States