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Polish cheese and mushroom zapiekanka open faced sandwich served with ketchup and French fries.
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Polish Zapiekanka Sandwich Recipe

This zapiekanka is recipe is a Polish street food legend from the 70s, sauteed mushrooms and onions top a baguette before being sprinkled with cheese and grilled then topped with loads of ketchup, it ain't fancy, but it is fantastic!
Course Lunch, Main Course
Cuisine Anglo Polish
Keyword polish open faced sandwich, polish sandwich, polish zapiekanka, zapiekanka
Prep Time 8 minutes
Cook Time 25 minutes
Total Time 33 minutes
Servings 2 Servings
Calories 643kcal
Author Brian Jones

Ingredients

  • 250 g Mushrooms 2-3 Cups
  • 1 Medium Onion 150g
  • 35 g Butter 2 Tbsp
  • ¼ teaspoon Salt
  • ⅛ teaspoon Black Pepper
  • 1 Small Baguette 200g
  • 100 g Gouda Cheese 1 Cup
  • Tomato Ketchup (loads of it)
  • 1 Handful Fresh chives

Instructions

  • Add half of the mushrooms to a food processor and pulse them to form a coarse crumb, and finely slice the remaining mushrooms.
    Zapiekanka Process shot 1 of 7
  • Cut the onion in half, peel it and then cut it into a 2-3mm (⅛") dice.
  • Heat a 25cm or 10" frying pan over a medium-high heat, and add the butter. When it begins to foam, add the onion, pulsed and sliced mushrooms. Season with the salt and pepper and fry for 10-12 minutes, stirring regularly.
    You want to have a fairly "dry" mushroom paste by the time that this is cooked.
    Zapiekanka Process shot 2 of 7
    • Now is a good time to preheat the oven.
  • Grate the cheese.
  • Finely chop the chives.
  • Split the baguette in half, and pick out a little of the bread from the middle to create a "boat" for the mushrooms to sit in.
    Zapiekanka Process shot 3 of 7
  • Place the two halves of the baguette on a baking tray and divide the mushroom and onion mixture between the two halves.
    Zapiekanka Process shot 4 of 7
  • Sprinkle over some of the chives (reserving some for garnish), followed by the cheese.
    Zapiekanka Process shot 5 of 7
  • Transfer the tray to the oven and cook for 8-10 minutes at 200°C or 390°F, or until the cheese has completely melted.
    Zapiekanka Process shot 6 of 7
    • I like to place a tray of boiling water in the bottom of the oven whilst the baguette is cooking to add a little steam and stop the bread from becoming too crispy.
  • Remove from the oven, squirt over loads of ketchup and sprinkle with the remaining chives.
    Zapiekanka Process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 643kcal | Carbohydrates: 67g | Protein: 27g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1857mg | Potassium: 757mg | Fiber: 4g | Sugar: 17g | Vitamin A: 961IU | Vitamin C: 9mg | Calcium: 482mg | Iron: 4mg
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