Zapiekanka (Polish Open-Faced Sandwich)

Name: Zapiekanka (Polish Open-Faced Sandwich)
Cook time: 25 min
Total time: 25 min
Ingredients: 1/2 large French Baguette; 1/2 Yellow Onion, finely diced; 4oz White Mushrooms, sliced; 3/4 cups Cheese, grated, such as Gouda, Edam, or Mozzarella; 1 tbsp Butter, or oil for frying; Some Salt; Some Pepper; Some Tomato Ketchup; Some Chives, chopped, for garnish

Zapiekanka is a classic Polish open-faced sandwich made with toasted baguette, sautéed mushrooms and onions, melted cheese, and a finishing drizzle of ketchup. It’s simple, hearty, and best served hot with a scatter of fresh chives for a little brightness. The combination of crispy bread and savory topping makes it an easy snack or light meal.

Zapiekanka is a classic Polish open-faced sandwich made with toasted baguette, sautéed mushrooms and onions, melted cheese, and a ... Show more

By Big Nibbles · Original recipe

Health Grade

D+ · Occasional

Time

25 min

Price

4,69 €

Calories

1385 kcal

vegetarian

quick

easy

high protein

Method

Wash and dry produce

Rinse the white mushrooms and chives under cool water, then dry them well with a clean towel or paper towels. Dry mushrooms thoroughly so they brown in the pan instead of steaming.

Slice and dice

Finely dice the yellow onion. Slice the mushrooms thinly and evenly so they cook at the same rate. Split the French baguette in half lengthwise to make two long open-faced pieces, and chop the chives for finishing if they are not already chopped.

Heat the skillet

Place a skillet over medium heat and add the butter. Let it melt and lightly coat the pan before adding the vegetables.

Cook the filling

Add the diced onion to the skillet and cook, stirring occasionally, until it softens and turns translucent. Add the sliced mushrooms and keep cooking, stirring from time to time, until they release their moisture, that liquid cooks off, and the mushrooms become tender and nicely browned. Season the mixture with salt and pepper.

Preheat the oven

Heat the oven or toaster oven to 400° F (200° C) so it is fully hot by the time the bread is topped.

Assemble the zapiekanka

Place the baguette halves cut side up on a baking sheet or tray. Spoon the hot mushroom-onion mixture evenly over the bread, spreading it all the way to the ends. Cover generously with the cheese, making sure each half gets a good even layer.

Bake and finish

Bake the topped baguette for 5 to 10 minutes, until the bread is crisp at the edges and the cheese is melted and bubbling. Remove from the oven, then finish each zapiekanka with a zigzag of tomato ketchup and a sprinkle of the chopped chives. Serve right away while the cheese is hot and stretchy.