Tongue Sandwich with Tarragon or Parsley Sauce

Course Sandwiches and Wraps Prep Time 45m Total Time 3h 45m

Ingredients in this Recipe

1 boiled egg, yolk and white separated
1 cow or veal tongue, about 1 1/2 pounds
1 slice rustic bread, crust removed, torn into small pieces (about 1/4 cup)
1 tablespoon Dijon mustard
1/4 cup olive oil
1/4 cup prepared horseradish
2 baguettes, or 8 slices of bread
2 medium garlic cloves, minced or grated with a microplane grater (about 2 teaspoons)
2 medium onions, peel on
2 tablespoons drained capers, finely chopped
2 tablespoons vegetable or canola oil
3 1/2 tablespoons red wine vinegar
3 tablespoons minced tarragon or parsley leaves, or a mix
Arugula, watercress, or some kind of bitter green
Kosher salt and freshly ground black pepper

See Full Recipe at Serious Eats