Zapiekanka, Polish toasted sandwich

Polish open-faced sandwich zapiekanka with mushrooms and cheese.

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.

Course Appetizer, Snack

Cuisine Polish

Keyword open-faced sandwich, polish sandwich, toasted sandwich

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings people

Calories 629kcal

Author Eva | Electric Blue Food

Ingredients

2 demi baguettes or similar long white sandwich rolls
150 g cheese hard cheese like gouda, cheddar
150 g button mushrooms
50 g butter room temperature
4 tbsp ketchup
2 tsp chives minced
2 tsp crisp fried onions optional

Metric - US Customary

Instructions

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.

Notes

Use the oven in conventional heating mode. This ensures a homogeneous distribution of the heat to perfectly toast the bread while melting the cheese. Broil/grill mode may brown the cheese too quickly.
The steam created by the melting butter and cheese will cook the thinly sliced mushrooms. This is why we are adding them raw.
The nutritional information provided is only an estimate and it is referred to the basic zapiekanka recipe. Additional toppings will increase the calorie tally.

Nutrition