Classic Beef Tongue Sandwich

Before delicatessens began disappearing from American neighborhoods, beef tongue was a respected sandwich meat found behind many deli counters. Tender, flavorful, and surprisingly mild, it made one of the finest sandwiches money could buy.

Recipe makes 10 sandwiches

Whatcha Need

FOR THE TONGUE:

• 1 beef tongue (2½ to 3 pounds)
• 1 medium onion, quartered
• 1 carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 3 garlic cloves, smashed
• 1 tablespoon whole black peppercorns, slightly crushed
• ¼ cup brown sugar
• 3 bay leaves
  • 1 tablespoon kosher salt

FOR THE SANDWICH:

• 20 slices rye bread, toasted
• ½ cup mayonnaise
• 2 tablespoons spicy brown mustard
• ¼ cup cornichons or dill pickles, thinly sliced
• Swiss cheese, lettuce, tomato slices (optional)
• ¼ cup (4 tablespoons) butter, room temperature

Whatcha Do

1. Place beef tongue a large stockpot or Dutch oven. Add the onion, carrot, celery, garlic, peppercorns, brown sugar, bay leaves, salt and enough water to fully cover the tongue.
2. Bring to a boil over high heat. Reduce the heat to low, cover and simmer gently for 3 to 4 hours, or until the tongue is very tender when pierced with a fork or skewer.
3. Remove the tongue from the cooking liquid and allow it to cool until still warm, but comfortable to handle. Using a sharp paring knife, carefully peel away the tough outer skin and trim any excess fat and gristle from the base.
4. Wrap the tongue tightly and refrigerate until completely chilled.
5. Cut the chilled tongue into ¼-inch slices.
6. Melt a small amount of butter in a skillet over medium-high heat. Working in batches, lightly sear the tongue slices for 2-3 minutes per side until lightly browned.
7. In a small bowl, combine the mayonnaise and mustard.
8. Spread the mixture on one side of each slice of toasted bread.
9. Layer the bottom slices with the warm beef tongue and sliced pickles. Add Swiss cheese, lettuce, and tomato, if desired. Top with the remaining bread slices.
10. Cut each sandwich in half diagonally and serve with potato chips and pickle spear.
    

    Note

    • For a more traditional deli-style sandwich, serve the sliced tongue on rye bread with spicy brown mustard and pickles only.