Tongue pastrami sandwich

2
3 hours

Ingredients

Tongue pastrami

  • 1 veal tongue, rinsed well
  • 5g of black peppercorns
  • 5g of mustard seeds
  • 5g of coriander seeds
  • 5g of allspice
  • 2g of ground ginger
  • 3 juniper berries
  • 1 pinch of chilli powder
  • 1 garlic clove
  • 1 bay leaf
  • 25g of palm sugar
  • 110g of salt
  • 2.2l water

Giardiniera

  • 1 dried chilli
  • 1 pinch of juniper berries
  • 1 pinch of cloves
  • 1 pinch of black peppercorns
  • 2l white wine vinegar
  • 1l water
  • 110g of salt
  • 120g of sugar
  • 5 radishes, sliced
  • 1 turnip, sliced
  • 1 red onion, sliced
  • 1 carrot, sliced
  • extra virgin olive oil
  • salt
  • freshly ground black pepper

To assemble

  • 2 ciabatta buns
  • 1 tbsp of mustard
  • 3 tbsp of mayonnaise
  • 10 slices of salami, such as ciauscolo
  • 1 handful of mixed baby cress

Method

1
Brine the tongue the day before serving. Place the dry spices and seeds in a frying pan over a low heat and gently toast until lightly roasted and fragrant. Tip on to a plate to cool
  • 5g of black peppercorns
  • 5g of mustard seeds
  • 5g of coriander seeds
  • 5g of allspice
  • 2g of ground ginger
  • 3 juniper berries
  • 1 pinch of chilli powder
2
Once cool, add to a pan with the remaining ingredients and stir well to incorporate. Submerge the tongue in the liquid and transfer to the fridge to brine overnight
  • 1 garlic clove
  • 1 bay leaf
  • 25g of palm sugar
  • 110g of salt
  • 2.2l water
  • 1 veal tongue, rinsed well
3
After this time drain off half of the brining liquid. Top the pan back up with fresh water and place over a medium heat, gradually bringing up to the boil
4
Once boiling, allow to simmer until the tongue is tender – this may take between 1½–4 hours depending on the weight of the tongue. To check whether the tongue is cooked, pierce the thickest part with a knife – it should go through the flesh easily. Once cooked through, drain the tongue from the cooking liquid and allow to cool completely
5
Meanwhile, make the giardiniera. Create a spice sachet by wrapping the dry spices in a small piece of muslin cloth and tying together to secure
  • 1 dried chilli
  • 1 pinch of juniper berries
  • 1 pinch of cloves
  • 1 pinch of black peppercorns
6
Place the vinegar, water, salt and sugar in a large pan and add the spice sachet. Bring to the boil over a medium heat
  • 2l white wine vinegar
  • 1l water
  • 110g of salt
  • 120g of sugar
7
Add the sliced radishes to the pickling liquid and cook briefly until just tender then scoop out with a slotted spoon and set aside to cool. Repeat with the turnip, red onion and carrot, cooking each vegetable separately
  • 5 radishes, sliced
  • 1 turnip, sliced
  • 1 red onion, sliced
  • 1 carrot, sliced
8
Dress the cooked vegetables in a little olive oil and seasoning ready to serve, or store in the pickling liquid in the fridge until required
  • extra virgin olive oil
  • salt
  • freshly ground black pepper
9
Slice the tongue finely into even pieces. In a separate bowl, mix together the mustard and mayonnaise until thoroughly combined
  • 3 tbsp of mayonnaise
  • 1 tbsp of mustard
10
To serve, halve the ciabatta and spread the mustard mayonnaise over the bottom halves. Layer up the salami and tongue slices before topping with the pickled vegetables and fresh cress
  • 2 ciabatta buns
  • 1 handful of mixed baby cress
  • 10 slices of salami, such as ciauscolo