Tongue and Mustard Sandwiches

4.3
(10)

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!

2
2
Prep Time:
5 mins
Cook Time:
2 hrs 30 mins
Total Time:
2 hrs 35 mins
Servings:
12
Yield:
10 to 12 servings

Ingredients

  • 3 pounds beef tongue, whole

  • 1 tablespoon salt

  • 1 onion, chopped

  • 1 (1 pound) loaf rye bread

  • 1 cup coarse grained prepared mustard

  • 1 onion, thinly sliced

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.

Nutrition Facts (per serving)

391 Calories
20g Fat
28g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 391
% Daily Value *
Total Fat 20g 25%
Saturated Fat 9g 43%
Cholesterol 99mg 33%
Sodium 1224mg 53%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 22g
Vitamin C 5mg 25%
Calcium 60mg 5%
Iron 5mg 28%
Potassium 400mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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