Roll sandwich with tongue, arugula and champignons
2 servings
15 minutes
The roll sandwich with veal tongue, arugula, and mushrooms is a harmony of Mediterranean flavors wrapped in soft Armenian lavash. The history of such dishes goes back to the traditions of fast yet exquisite dining, where fresh ingredients combined with delicate textures for maximum pleasure. The grilled tongue acquires a rich flavor and a light crispy crust, while the mushrooms infused with truffle oil reveal their deep aromas. Fresh arugula and cherry tomatoes add a spicy freshness, creating the perfect balance. This roll sandwich is ideal for both a light lunch and an elegant dinner paired with a glass of white wine. It can be served as a standalone dish or as part of an exquisite set menu, surprising guests with its refined taste and original presentation.
1
Slice the tongue into thin long pieces and fry in olive oil, seasoning with salt, pepper, and adding thyme to taste.
- Calf's tongue: 100 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Dried thyme: to taste
2
Sauté the mushrooms lightly in olive oil, transfer to a clean dish, trying to leave excess oil in the pan. Drizzle with truffle oil to add aroma to the mushrooms.
- Fresh button mushrooms: 4 pieces
- Olive oil: 2 tablespoons
- Truffle oil: 1 teaspoon
3
Evenly spread arugula, thin slices of tomato, mushrooms, and tongue on the unfolded lavash.
- Rocket (arugula): 1 bunch
- Plum tomatoes: 1 piece
- Fresh button mushrooms: 4 pieces
- Calf's tongue: 100 g
- Armenian lavash: 1 piece
4
Wrap tightly, if necessary, cut off excess lavash from the edges. Cut into two parts and serve.