BBQ Ox Heart Sandwich Recipe

45 minutes


Ox heart sandwiches

  • 4 white bread rolls, something with a bit of chew
  • 1/2 ox heart, trimmed
  • 1 small onion, sliced into thin wedges
  • 1 tbsp of olive oil

Salsa verde

  • capers, 1 small handful
  • cornichons, 1 small handful
  • 1 garlic clove
  • 6 anchovy fillets
  • flat-leaf parsley, 1 large handful, leaves picked
  • 1 handful of basil, leaves picked
  • 1 handful of mint, leaves picked
  • 1 tbsp of wholegrain mustard
  • 2 tbsp of red wine vinegar
  • 6 tbsp of olive oil
  • pepper
  • 1 pinch of sugar


While your BBQ is heating up, make the salsa verde by chopping the herbs, capers, cornichons and anchovies finely, then put all in a bowl and add the mustard, pepper and vinegar. Stir in the oil. If you find it too tangy or have a less than great red wine vinegar, add a pinch of sugar
Slice the heart into 1–2cm slices, trimming it of any tubes or chewy looking bits as you go along. Place the slices in a bowl with the onions and olive oil. Add some black pepper and mix well
When the BBQ is ready (all the flames have died down and the coals are covered in a layer of white ash), cook your heart slices and onions for a couple of minutes each side
Split the buns and toast them briefly on the BBQ, then add the sliced heart, onions, a hefty dollop of salsa verde and cram into face