If you’ve ordered a platter of cold meat in a Chinese restaurant, you might have noticed that one of the items on the platter is cold pork tongue. Pork tongue is wonderful when served cold. And the same is even more true for ox (beef) tongue.
These sandwiches with ox (beef) tongue make a deliciously filling meal. I cooked a whole tongue in salted water with plenty of herbs and spices, divided the tongue into three portions and used one portion to make these sandwiches. If you want to try cold ox (beef) tongue sandwiches, start by learning about the meat and how to prepare it. Prepping is nothing complicated but ox (beef) tongue does require a few hours to cook to the desirable level of tenderness.
When you have your ox (beef) tongue sliced, it is ready for glazing.
Mix together equal amounts of Sriracha, hoisin sauce, kalamansi (or lime or lemon) juice and patis (fish sauce). How much of each ingredient you need depends on how many slices of tongue you want to glaze. Stir in some ginger juice (grate fresh ginger and squeeze to get the juice). Use as much or as little as you like.
Build your sandwiches. I slathered the bottom halves of pan de sal with mayonnaise and lined them with lettuce before piling on the glazed tongue slices. Then, I garnished the meat with sliced scallions and crisp garlic bits.
If pan de sal is not your thing, you can use some other bread.
Mantou is good too. You can even ditch the lettuce and opt for cucumber slices.
See also: Recipe for home baked pan de sal
More ox (beef) tongue recipes in the archive
Ox Tongue (Lengua) in Mushroom Sauce
Sarciadong dila ng baka (ox tongue stew)
Ox tongue with gravy
Grilled ox tongue with sesame seeds
Lengua (ox tongue) salpicao
Pastel de lengua (ox tongue pie)
Braised Ox (Beef) Tongue, Filipino Bistek Style