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Mango blancmange

10 minutes

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Decadent chocolate fairy cakes

10 to 15 minutes

Stacked corned beef tongue sandwich

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Cooking Time 1 hour 45 minutes

Ingredients

1 Woolworths corned beef tongue (about 1.2 kg)
2 bay leaves
1 onion, halved
1 t whole black peppercorns
1 loaf sourdough bread, cut into 8 thick slices, crusts removed and toasted
4 T Woolworths garlic aïoli, or to taste
1 x 60 g punnet Woolworths petite leaf herb salad
4 T mango atchar (or to taste)

Method

1. Place the tongue in a large saucepan. Add the bay leaves, onion, peppercorns and enough water to cover. Simmer gently for 1 hour and 45 minutes.

2. Remove the tongue from the saucepan and allow to cool to room temperature. Once cool, transfer to a container and chill overnight.

3. The next day, peel the outer skin from the tongue. Thinly slice the meat across the grain.

4. To assemble, spread the bread generously with the aïoli, then top with the leaf salad. Layer the sliced tongue on 4 slices of bread, followed by a dollop of aïoli, a spoonful of mango atchar and more sliced tongue. Top with the remaining sourdough, or serve open for a more generous stack. Serve immediately.

Find more sandwich recipes here

Production: Marcelle Van Rooyen

Photographer: Shavan Nahim

Food Assistant: Monica Horne

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Stacked corned beef tongue sandwich

Stacked corned beef tongue sandwich

Ingredients

Method