Zapiekanka (Polish Baguette Melt)

Name: Zapiekanka (Polish Baguette Melt)
Total time: 30 min
Yield: 2
Cuisine: Polish
Ingredients: 1 Baguette or long soft roll; 250 g White button mushrooms, sliced; 1 small Onion, finely chopped; 20 g Butter; 150 g Grated melting cheese; 1 tsp Dried marjoram; Salt and black pepper; Tomato ketchup; Chives, chopped

Poland's classic street snack: a baguette split lengthways, heaped with sautéed mushrooms and grated cheese, baked until the cheese bubbles and the bread crisps, then finished with a generous zigzag of ketchup. Born from the lean years of the 1970s and never gone out of fashion.

Pinagmulan

Recipe ni Polish street stalls · 🏺 Traditional · Street and kiosk cooking of Poland, much of it shaped in the food-short years of the communist-era People's Republic

Polish · traditional street food — An ownerless traditional dish, so no cook is credited. The cited article describes zapiekanka as 'a toasted open-face sandwich made of a sliced baguette or other long roll of bread', 'topped with sautéed white mushrooms, cheese', with 'tomato ketchup' as 'the typical garnish', and records that 'it has been a popular street food in Poland since the 1970s', first appearing 'under the leadership of Edward Gierek'. Quantities and method here are this book's own.

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Panoorin habang niluluto · 3 na video

CUTTING PAPRIKA Recipes The Polish Express How to Mealz

⏱ 30 min🍽 2 na serving🔥 470 kcal🇵🇱 Poland

VegetarianWalang mani

Mga hakbang

Melt the butter in a pan and fry the onion for 2 minutes, then add the sliced mushrooms, the marjoram, salt and pepper. Cook over medium-high heat until the mushrooms release their water and it cooks away, 8–10 minutes.
💡 Cook off all the mushroom liquid now. Wet mushrooms make the baguette soggy in the oven.
Split the baguette in half lengthways and lay both halves cut-side up on a baking tray. Spoon the mushrooms evenly along each half, right to the ends.
Cover thickly with the grated cheese and bake at 200°C for 10–12 minutes, until the cheese is melted and golden and the bread edges are crisp.
Take them out, zigzag ketchup generously over the top, scatter with chives if using, and eat hot, held in a folded napkin the way it is sold on the street.

💡 Mga tip

The stalls of Kraków's Kazimierz district are famous for supersized zapiekanki loaded with everything from ham to pickles to garlic sauce — but the mushroom-cheese-ketchup original is the one everyone starts with.
For a meat version, scatter over diced ham or Polish sausage before the cheese — but then it is no longer vegetarian.