Tongue Sandwich

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


Butter a thin slice of dark or light rye bread and cover with overlapping thin slices of tongue. Cover this with a spoonful of cold vegetable salad mixed with mayonnaise. Garnish with white asparagus tips, a small lettuce leaf and slivers of tomato.