Stacked corned beef tongue sandwich
4
Easy
20 minutes, plus overnight chilling time
1 hour 45 minutes
Tender corned beef tongue, chilled overnight and thinly sliced, stacked on sourdough with a punchy garlic aïoli, mango atchar and a scattering of micro leaves. It's the kind of sandwich that looks casual but eats like a proper meal. The atchar cuts through the richness of the tongue and the aioli ties it all together.
Ingredients
Method
- 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
Ingredients
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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