Boiled beef tongue is often served cold on a plate; once chilled and sliced paper-thin, it makes one of the most tender sandwich fillings. Peeling the skin while the tongue is still warm is an irreversible step: once the tongue cools, the skin sticks to the meat. Mustard and pickles cut through the richness of the tongue.
Rinse the tongue under cold running water. Trim away the glands and fat near the root. Scrape the top surface with the back of a knife to loosen the white coating. Do not try to peel the skin at this stage; it clings tightly to raw tongue.
Place the tongue in a pot and cover with cold water so it is two finger-widths above the tongue. Once it boils, skim off the foam. Add the halved onion, coarsely chopped carrot, bay leaf, whole black peppercorns, and salt. Simmer over low heat with the lid partly open. It is done when a skewer slides into the thick end without resistance and the tongue does not lift with the skewer as you pull it out.
Lift the tongue out with a slotted spoon and let it cool for 1 minute, until it is safe to handle. Make a small cut at the thick end, grip the skin with a gloved hand, and peel it off in one piece. On warm tongue, the skin should come away like a glove. The pinkish meat underneath should look smooth.
Put the peeled tongue in a container with a ladleful of its cooking liquid and chill completely in the refrigerator; it absorbs the liquid as it cools and stays moist. Once cold, slice it 2 mm thick across the grain with a sharp knife. Warm tongue crumbles when sliced.
Split the rolls and butter the cut sides. Lightly toast them in a skillet or on a grill. Spread mustard on the bottom half, then layer on the lettuce, tongue slices, and thinly sliced pickles. Close the sandwich, press gently, and serve.
Peel the skin as soon as the tongue comes out of the pot, once it is cool enough to handle without burning your hands. If the tongue cools to room temperature, the skin will stick to the meat and pull away half the flesh as you peel it.
Soğuduktan sonra dilimlemek de öyle, sıcakken kestiğim dilimler dağıldı ve sandviçte durmadı.
Dili sıcakken soymak gerçekten şart, soğuyunca deri ete yapışıyor ve bıçakla kazımak gerekiyor. Haşlamadan çıkarır çıkarmaz soğuk suya batırıp hemen soydum, elimi yakmadı ve deri tek parça geldi.
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