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Tongue and Mustard Sandwiches

Tongue and Mustard Sandwiches

  • Prep

    5 m
  • Cook

    2 h 30 m
  • Ready In

    2 h 35 m
Lorna

Lorna

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet

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.
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Reviews

Larry D.
16

Larry D.

2/16/2008

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.

CJ McD
15

CJ McD

2/3/2008

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.

D. Woolman
7

D. Woolman

9/16/2006

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.

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