I recently procured a fine beef tongue and when a friend offered a lightly smoked guanciale he made, visions of sandwich epicness danced in my head. The night before I poached the tongue in stock for 2.5 hrs, let it cool, and refrigerated over night. The next day here's what it and the guanciale looked like-
Next I sliced and seared the tongue and cooked the guanciale. The assembly is about to begin with tongue, guanciale, parsley and shallot salad, pickled red onion, and horseradish cream...on a pretzel bun. Maybe this sandwich should have a heavy metal band name...because after everything is set to go, I begin to get that hmm feeling.
Here is the assembled sandwich. Looks pretty good right?
However, upon further inspection and a bite something is wrong...
IMO, the pretzel bun was this sandwiches undoing. It's come hither looks masked two serious flaws. A meat to bun ratio which was way off, and a soft texture that didn't add to the overall sandwich experience. After the above photo I lopped off half of the top but which helped but the damage was done. Why didn't I go with a crusty baguette? I should have seen this a mile away, but didn't cause I was trying to be one of the cool kids.
Jeff
Login
Register
FAQ
Search
