Passover sandwich

This is a time of the year, when my people don't eat unleavened bread for 8 days, commemorating our  liberation from slavery. It's a wonderful family holiday, but making sandwiches with matzah really sucks, because it's very brittle.

Today's sandwich was made from yesterday's festive meal leftovers: beef tongue, mushrooms,

beet salad, stuffed egg and a cherry tomato from a salad.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

P.S. Don't worry, those red spots on matzah are from beets and not from blood of christian children.

"Olivier" sandwich

"Olivier" salad (Russian: салат Оливье) is a traditional salad dish in former USSR countries. It's also popular, under the different names, in many other European countries, Iran, Israel, Mongolia and also throughout Latin America. This sandwich is a homage to this popular dish.

The biggest challenge in creating this sandwich, was a problem what to do with the green peas, that are integral part of "Olivier". It's practically impossible to keep round little things inside the buns, so I've decided to mash them, with addition of some garlic mayo spread.

Here are the main ingredients of salad "Olivier' and my sandwich: mashed green peas, carrot, beef tongue, potato, eggs, sour pickles and salt.

I was using mashed green peas with garlic mayo, as a spread. Normally, in "Olivier" used bologna or some other meat, but my choice for today was a beef tongue.

The order of placing ingredients, does not really matter, but for me it was in this order: green pea spread, beef tongue, sliced potato,

sliced sour pickle, sliced egg,

carrot, garlic mayo and some dill.

For me it was a late breakfast, but it also can be a "take to work" lunch.  Bon appétit and hope to see you again!

"Sour tongue" sandwich

This sandwich is a result of combining sauerkraut, sour pickles and seared beef tongue, with addition of horseradish Dijon and horseradish mayo spread.

Horseradish Dijon, horseradish mayo, for maintaining a traditional beef tongue and horseradish combination.

Searing, to seal in the juices.

Horseradish Dijon on the bottom

and horseradish mayo spread on the top of the tongue.

Some sour pickles

and sauerkraut, with banana peppers.

Here is a final result. Bon appétit and hope to see you again!

Beef tongue

Today, for the first time, I've cooked beef tongue. Here is my reportage about it.

Different families, have different family reliques. Our was made by "COOPERATIVE METHIMPROM MOSCOW", at least 60 years old and traveled with us across the ocean, all the way from USSR.

Here are the ingredients, that I've added approximately after 2.5 hours of cooking. Although, they are some opinions, that adding spices are useless, because tongue does not absorbs it. After adding onion, carrots, bay leaf, garlic, salt and other spices,

I've cooked it for another 30 minutes. Then, I've took meat from the roaster, and submerged for a couple minutes in very cold water. It allowed me to remove this white looking layer of skin. After removing skin, I've placed it back in boiling broth for another 15, so it can absorb some of the flavors, after being washed.

Here is prepared tongues. I've tried a few pieces and put the rest in the fridge, for future use as a cold cuts. It tasted surprisingly good for the first try. Bon appétit and hope to see you again!