Tongue Sandwich

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Preparation info

    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

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.

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