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Kat's Tongue Sandwich

 
Beef tongue or any other tongue

1 loaf French bread or Pan Frances (not baguette)
1 tongue
6 ounces cream cheese (3/4 cup), softened or spreadable
1/3 cup sour cream
1/4 cup finely chopped canned jalapeno peppers
1/2 cup salsa picante Cullen's Picante SauceSC16 
1 1/2 cups shredded Monterey Jack cheese

To Cook

1 lg. tongue, 2 to 4 lb.
6 bay leaves
12 peppercorns
2 cloves garlic
2 sm. onions
2 tbsp. salt
4 drops Worcestershire sauce
1 tsp. red wine or regular vinegar

Put washed and deveined tongue into a large kettle of water. Add spices. Bring to a boil and simmer 4 to 5 hours Let tongue cool overnight in refrigerator. Slice and use like cold meat cuts.

To Assemble

1. Heat Broiler.
2. Meanwhile, cut bread loaf horizontally; place halves on a baking sheet, cut-sides down. Place under broiler 2 minutes or until lightly toasted. Remove from oven and turn cut-sides up.
3. Combine cream cheese, sour cream and peppers; spread evenly over cut sides of bread. Arrange sliced tongue over top and drizzle with salsa. Sprinkle evenly with cheese.
4. Place under broiler about 2 minutes or until cheese melts and begins to brown. Cut each half into 2 or 3 portions and serve immediately.

Serve with; Salad or Granny's Coleslaw SA28 or Shanna's Country Potatoes Salad SA48 or Kat's Guacamole SaladM21 or Kat's Pinto Beans & FrijolesM24 andGo to Mustards, Mayo and Butter

I've been trying for some time to develop a life style that doesn't require my presence.

- Gary Trudeau