Sqwertz wrote:

> Beef tongue on rye with tomato, mayo, and sweet hot mustard. Fresh
> pack Bloody Mary brined pickles on the side.

I never thougth of using tongue in a sandwich, now that's a matter of hours,
or days.
Ever tried it with salsa verde? It's heaven

Salsa verde

a bunch of fresh parsley
1 egg
1 fistful of vinegar pickled capers
2 dry bread slices
1 garlic clove
EVO oil
salt
optional: a few anchovies

Hard boil the egg, let it cool down and shell it, sprinkle the bread with
vinegar until it's almost soggy, then mince all the ingredients together
adding the EVO oil at the end, so one can choose how oily/creamy it will be.
Some also add anchovies to the mix, from 4 to 8 fillets for an egg.
A nice addition to salsa verde while accompanying boiled beef tongue: whole
anchovy fillets and cucunci capers
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

"ViLco" > wrote:
>
>I never thought of using tongue in a sandwich.

No wonder you have no luck with the ladies. hehe

Are there no Jewish delis in Italy?

Brooklyn1 wrote:

>> I never thought of using tongue in a sandwich.

> No wonder you have no luck with the ladies. hehe
>
> Are there no Jewish delis in Italy?

ROTFLMAO
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin