Ox tongue sandwich

By Hope Malau
02 December 2015

Serves: 4

Preparation: 10 min

Cooking: 2 hours

1 ox tongue

6 tomatoes, halved

2 onions, sliced

1 sprig rosemary, chopped

oil for drizzling

salt and pepper

2 garlic cloves, chopped

160 ml (? c) mayonnaise

handful of parsley, chopped

2 bruschetta, split

Preheat oven to 200 °C.

1. In a large pot put the tongue and cover it with water. Simmer for 2 hours and set aside to cool.

2. Place the tomato and onion on a large baking sheet. Sprinkle with rosemary and drizzle with oil. Season with salt and pepper. Bake for 15 minutes or until the tomatoes collapse.

3. In a bowl mix garlic, mayonnaise and parsley. Season with salt and pepper and stir to combine.

4. Peel the top layer off the tongue and cut into slices. Place the bruschetta on plates. Spread the bases with half of the mayonnaise mixture. Fill with tomatoes, onion and tongue. Top with a dollop of remaining mayonnaise mixture.

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