Beef tongue sandwich recipe
Beef tongue sandwich by Rodney Dunn pairs tender, savory tongue with crusty bread. A bold, hearty recipe for unique, adventurous sandwiches.
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Cooking tools:
- Food processor
- Saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1 (about 800gm) corned beef tongue
- 1 baguette
- For spreading: softened butter
- 5 radishes, thinly sliced on a mandolin
- 1 celery heart, thinly shaved lengthways
- 3 medium-boiled eggs, sliced
- Sauce gribiche
- 3 hard-boiled eggs, yolks and whites separated
- 1 egg yolk
- 1 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 400 ml vegetable oil
- 7 finely chopped cornichons
- 2 tbsp tiny salted capers, rinsed
- 2 tbsp each finely chopped parsley, chervil and tarragon
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