Tongue And Mustard Sandwiches Recipes

TONGUE AND MUSTARD SANDWICHES

Steps:

• 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.
• 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.
• 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.

FINGER SANDWICHES RECIPE BY TASTY

Steps:

• While the tortes are chilling, get started on the sandwiches.
• Assemble each sandwich and cut off the crusts.
• Lay out on a plate and leave to chill in the fridge.
• Enjoy!

PICKLED BEEF TONGUE SANDWICH BY EDDIE

Steps:

• 1. Put all the ingredients from the brine into a large sauce pan and stir well over low heat until the salt and sugar has dissolved. Bring to a boil, turn off heat and let cool.
• 2. Place the tongue in a plastic container and pour the brine over the tongue using something to weigh down the tongue in the liquid. Refrigerate 4 to 5 days. On the 5th day remove the tongue from the brine and soak in fresh water overnight in the refrigerator.
• 3. Place the salted tongue in a pot along with the simmering ingredients, bring to a boil then reduce heat to low and simmer 3 to 5 hours depending on the size of the tongue. The tongue is ready when very soft. Peel away the rubbery lining.
• 4. Serve the tongue hot or cold with horseradish and mustard. For sandwiches slice thinly and use ray bread with plenty of horseradish and mustard.

ODE TO MUSTARD SANDWICH BOARD

Steps:

• For the Dijon herb egg salad: Fill a large stockpot three-quarters full of water. Bring to a boil over high heat, then reduce to a simmer. Use a slotted spoon to gently place the eggs in the water, then simmer for 9 minutes.
• Prepare an ice bath. Remove the eggs to the ice bath to cool for 10 minutes. Gently peel the eggs while they are still submerged in the ice bath. Discard the shells and rinse the eggs with cold water to ensure no shell remnants are stuck to the outside.
• In a small bowl, mix together the mayonnaise and Dijon mustard until combined.
• Coarsely chop the hard-boiled eggs to your liking and put them in a large bowl. Add the mayonnaise mixture, tarragon, dill, chives, celery and 2 teaspoons pepper and gently mix to combine. Add a pinch of salt if needed and mix again. Transfer the egg salad to a decorative serving bowl. Mix together additional chopped tarragon, dill and chives in a small bowl.
• For the sandwich board: Using a serrated knife, cut halfway through one baguette horizontally, leaving one side intact. Lay the baguette flat and cut it into 4 to 6 equal sandwich portions. Slice the remaining baguette diagonally into 1/4-inch-thick slices.
• In a small bowl, combine the honey with 1/4 cup of the Dijon mustard and mix until combined. Transfer to a small serving bowl. Pour the rest of the Dijon mustard into a decorative small bowl.
• Place the bowl of plain Dijon mustard on a large cutting board or platter with a few knives for spreading. On one side of the board, arrange the ham, Brie and pear slices. Put the caramelized onions in a small bowl next to the ham. Place the honey Dijon mustard next to the ham and Brie. Stack the baguette sandwich portions nearby.
• Place the Dijon herb egg salad on the opposite side of the board from the ham and Brie with a serving spoon. Arrange the smoked salmon, radish slices, tomato slices, cucumber slices, mixed herbs and sliced baguette next to the egg salad bowl.

BEEF TENDERLOIN SANDWICHES WITH SPICY MUSTARD

Steps:

• Coat steaks all over with peppercorns. Cover and refrigerate for 30 minutes, or up to 24 hours.
• Mix mayonnaise, mustard, and horseradish together in a small bowl. Cover and refrigerate with steaks.
• When ready to cook, toss mushrooms and lemon juice together in a medium bowl until mushrooms are evenly coated. Sprinkle lightly with salt.
• Generously brush a large, heavy skillet with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate and let stand for 15 minutes before slicing thinly.
• After the steaks have sat for about 5 minutes, place bacon in the same skillet and cook over medium-high heat, turning occasionally, until brown and crisp, about 10 minutes. Use tongs to transfer bacon to paper towels to drain.
• Place roll bottoms on plates. Spread with mustard dressing. Divide sliced steak among rolls. Top with bacon, mushrooms, and arugula, then cover sandwiches with roll tops.

TONGUE WITH MUSTARD-HORSERADISH SAUCE

Steps:

• Cook tongue:
• Rinse tongue well with cold water and place in a deep 6- to 8-quart pot. Add cold water to cover by 3 inches, then add remaining tongue ingredients. Cover pot and bring to a boil. Simmer, partially covered, until tongue is fork-tender, 2 1/2 to 3 hours. fork-tender, 2 1/2 to 3 hours.
• Transfer tongue to a cutting board (reserve 1 1/2 cups cooking liquid) and, when cool enough to handle, peel off skin and trim any fat or gristle. Skim off fat from cooking liquid and pour liquid through a paper-towel-lined sieve into a large bowl, discarding solids. Keep tongue warm, covered.
• Make sauce:
• Cook shallot in butter in a 2-quart heavy saucepan over moderate heat, stirring frequently, until softened. Whisk in flour and cook, whisking, 1 minute. Gradually whisk in reserved cooking liquid and cream, then bring to a boil, whisking.
• Simmer sauce, whisking, until slightly thickened, 2 to 3 minutes. Whisk in mustard, horseradish, herbs, lemon juice, and salt and pepper to taste.
• Slice tongue and serve with sauce.