Rye Bread Sandwich with a Calf Tongue and Italian Salsa Verde

Ingredients

• For the bread
• 2 cups Flour, all-purpose unbleached
• 1 cup Flour, dark rye
• 1 teaspoon Yeast, active dry
• 1/2 tablespoon Salt
• 1 tablespoon Poppy seeds
• 1/2 teaspoon Oregano, dry
• 1/2 teaspoon Thyme, dry
• 1 1/2 cups Water
• For the calf tongue and salsa verde
• 1 Calf tongue (~1.2 lb)
• 1 Carrot
• 1 Onion
• 1 bunch Parsley, fresh (~5 oz)
• 3 sprigs Cilantro
• 2 Bread slices (~3 oz)
• 2 Eggs, hard-boiled
• 1 teaspoon Capers
• 1/4 cup White wine vinegar
• 1.3 cups Extra virgin olive oil
• 1 Garlic clove
• Salt to taste

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