Polish
Zapiekanka
A classic Polish street-food zapiekanka: crisp baguette halves topped with browned pieczarki, onion, and melted cheese. Serve it hot with a generous stripe of ketchup, just like from a small budka in Kraków.
Watch it madeBig Nibbles · 1:01
Ingredients
- Polish-style baguette or long white roll1 medium, about 180g
- Button mushrooms, thinly sliced250g
- Yellow onion, finely chopped1 small
- Butter1 tbsp
- Neutral oil1 tsp
- Gouda, Edam, or Morski cheese, coarsely grated120g
- Salt1/2 tsp, or to taste
- Freshly ground black pepper1/4 tsp
- Ketchup3 tbsp
- Chives, finely chopped1 tbsp, optional
Method
- Heat the oven to 220°C and line a baking tray with parchment.
- Melt the butter with the oil in a wide pan over medium-high heat.
- Add the onion and cook for 3 minutes until softened but not browned.
- Add the sliced mushrooms and cook for 8 to 10 minutes, stirring often, until their liquid evaporates and they begin to brown.
- Season the mushroom mixture with salt and black pepper, then remove it from the heat.
- Slice the baguette lengthwise into 2 long halves and place them cut side up on the tray.
- Spread the hot mushroom and onion mixture evenly over the cut sides of the baguette.
- Cover each half with grated cheese, keeping the topping close to the edges.
- Bake for 7 to 8 minutes, until the bread is crisp at the edges and the cheese is fully melted and lightly bubbling.
- Serve immediately with ketchup drizzled over the top and chives if using.
Common questions
Can I substitute the Polish-style baguette or long white roll with another bread?
Yes. A regular baguette, sub roll, ciabatta, or even thick slices of country bread work well. Choose bread that can hold the mushroom topping without collapsing, and toast until the edges are crisp.
How long does it take to cook the mushrooms properly, and what should I look for?
Plan on 8 to 10 minutes over medium-high heat. They should first release liquid, then the liquid should evaporate, and finally the mushrooms should start to brown and smell savory before you season them.
What are the most common mistakes when making zapiekanka?
The biggest mistakes are undercooking the mushrooms, overloading the bread with watery topping, and baking too long. Make sure the mushroom mixture is fairly dry before assembling, or the bread will turn soggy.
How should I store leftovers, and can I reheat them?
Store leftover toppings and bread separately if possible. If assembled, refrigerate in an airtight container for up to 2 days. Reheat in a hot oven or toaster oven until the bread crisps and the cheese melts again.
What’s the best way to serve it, and can I add anything else?
Serve it immediately while the bread is crisp and the cheese is hot. Ketchup is traditional, and chives add freshness. You can also serve with pickled cucumbers or a simple salad to balance the richness.