This is another old friend. My mother often prepared tongue en fiambre—cold, with an assortment of vegetables and a vinaigrette. (Probably the olive oil suggests a Spanish origin.) The same presentation is used to make beef, pork, or chicken en fiambre. We usually had tongue unless there was some leftover roast beef. Experiment with any preferred cold cooked meat, but do not chill—it should be served at room temperature.
The only bothersome part of this dish is cooking