Panini with beef tongue and mushrooms

2 servings

25 minutes

Panini with beef tongue and mushrooms is an exquisite blend of Italian traditions and rich flavors. Originating in the heart of Italy as a simple sandwich for a quick snack, panini has become a symbol of gastronomic art. Tender beef tongue, with its softness and rich taste, harmonizes with aromatic mushrooms sautéed in cream. A creamy sauce adds zest, while the ciabatta with a crispy crust completes the picture. This dish is perfect for both a morning breakfast and a cozy Italian-style dinner. It can be served warm to enjoy the melted cream and mushroom aroma or cold to reveal new flavor dimensions. Panini with beef tongue is a combination of sophistication and simplicity worthy of true gourmets.

Energy value per serving

• Calories: 870.5
• Proteins: 53.2g
• Fats: 39.2g
• Carbohydrates: 74.7g

Ingredients

• Boiled beef tongue: 300 g
• Champignons: 200 g
• Ciabatta: 1 pc
• Cream: 100 ml
• Salt: to taste
• Mix of peppers: to taste
• Vegetable oil: 10 ml

Cooking steps

1. Pre-cooked beef tongue should be sliced into thin pieces.

   Required ingredients:

   • Boiled beef tongue: 300 g

2. Wash the mushrooms and slice them.

   Required ingredients:

   • Champignons: 200 g

3. Fry the mushrooms in an oiled pan.

   Required ingredients:

   • Champignons: 200 g
   • Vegetable oil: 10 ml

4. When the mushrooms brown, pour in the cream. Simmer on low heat.

   Required ingredients:

   • Cream: 100 ml

5. Add pepper mix to taste.

   Required ingredients:

   • Mix of peppers:  to taste

6. Add salt. When the cream has almost completely evaporated, remove from heat.

   Required ingredients:

   • Salt:  to taste

7. Slice the ciabatta lengthwise and toast it on a dry skillet on both sides.

   Required ingredients:

   • Ciabatta: 1 piece

8. Place mushrooms with cream on one half.

   Required ingredients:

   • Champignons: 200 g

9. Add slices of tongue on top.

   Required ingredients:

   • Boiled beef tongue: 300 g

10. Cover with the second half of the bun. Serve warm or cold.