CORNED TONGUE GRILLED CHEESE

“This sexy sarmie was my introduction to corned tongue. It’s a surprisingly good cold cut to add to your next sandwich with good cheese and some pickles.”

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 2½ hours

For the tongue:

Woolworths corned beef tongue 1 kg large onion 1, sliced into wedges celery 1 stick, roughly chopped carrot 1, sliced garlic 1 clove, crushed bay leaves a few black peppercorns 1T

For the sandwich:

Woolworths Berliner landbrot 4 slices Woolworths burger mayonnaise 4T Cheddar 100 g, grated mozzarella 100 g, grated medium onion 1, thinly sliced butter 100 g pickled onions 2 gherkins 2–4

1 Place the ingredients for the tongue in a large saucepan and cover with cold water. Bring to a boil, then simmer for 2½ hours. Remove from the pan and allow to cool. Peel and slice thinly. Set aside until ready to use. 2 To make the sandwiches, spread the mayonnaise onto the bread and top with the cheese, onion and tongue. 3 Heat

the butter in a pan. Toast the sandwiches on both sides until golden brown and the cheese has melted. Serve with the pickles. WINE: Woolworths Adama Cherry Cinsault