polish sandwich

An open-faced baguette sandwich topped with cheese and mushrooms and toasted in the oven. Finish it with a squeeze of ketchup and some crisp fried onions.

Zapiekanka, Polish toasted sandwich

demi baguettes (or similar long white sandwich rolls)

150 g cheese (hard cheese like gouda, cheddar)

150 g button mushrooms

g butter (room temperature)

tbsp ketchup

chives (minced)

onions

Halve the bread lengthways and place each half with the cut facing up. Spread the butter on all halves.

Thinly slice the mushrooms and top the bread halves with an even layer of mushrooms.

Grate the cheese and add it over the mushrooms making sure to cover the whole length of the bread.

Toast in the preheated oven at 200°C (390°F) for 10 minutes, until the cheese melts and the bread gets nicely toasted.

Squeeze the ketchup in a zig-zag pattern over the sandwiches, top with minced chives and crisp fried onions if desired.

Zapiekanki are one of the most popular Polish street foods. You could also call them Polish pizza - it&#39;s basically French bread topped with sauteed mushrooms (and sometimes ham), melted cheese, and ketchup. So simple to make, yet so delicious!

Zapiekanki (Polish pizza)

butter oil

medium/large onion

garlic

Herbes de Provence (or Italian seasoning)

lb button mushrooms (450 grams)

salt and pepper (to taste)

baguette

butter

mozzarella cheese (150 grams)

ketchup (to serve)

parsley (to serve)

Preheat the oven to 400°F (200°C), no fan.

Dice the onion, finely chop garlic, cut the mushrooms into 1/4-inch (7mm) slices.

Heat 1 tablespoon of clarified butter or frying oil in a large frying pan over medium heat. Add the onion, cook for about 5 minutes until soft and translucent. Add the garlic and herbs, cook for 30 seconds. Transfer to a plate.

Cook the mushrooms in two batches: increase the heat to high and add another tablespoon of clarified butter/oil. Add the mushrooms in a single layer, don't stir for the first 1-2 minutes letting the mushrooms brown, then cook, stirring, for a couple of minutes until the excess water from mushrooms is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms.

Add the onions back to the pan. Stir everything together and season with salt and pepper.

Cut the baguette in half and spread it with butter - this step is optional, it will taste better with more butter (obviously) but if you'd like to cut back on calories you can omit this.

Top the baguettes with mushrooms and onions.

Top with shredded cheese.

Bake for 12-15 minutes or until the edges of the baguette are browned and the cheese is melted.

Drizzle generously with ketchup and sprinkle with chopped parsley.

Enjoy!

Top 2 polish sandwich recipes from across the web

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Top Tags

Zapiekanka, Polish toasted sandwich

Zapiekanki (Polish pizza)

Top 2 polish sandwich recipes from across the web

The most viewed polish sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zapiekanka, Polish toasted sandwich

Zapiekanki (Polish pizza)

The most viewed polish sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine