Polish Mushroom Zapiekanka

Cut the baguette in half crosswise, then slice each half open lengthwise.

Chop the mushrooms.

In a large skillet over medium-high heat, melt 2 tbsp of butter. Add the chopped mushrooms and sauté until they have released their liquid and started to brown.

Season the mushrooms with salt, black pepper, dried dill, and optional red pepper flakes. Stir to combine and cook for another minute, then remove from heat.

Preheat your oven to 375°F (190°C).

Place the baguette halves, cut side up, on a foil-lined baking sheet. Spread evenly with softened butter.

In a bowl, toss together the shredded mozzarella and colby jack cheeses.

Sprinkle the cheese mixture evenly over the buttered baguette halves.

Top the cheese with the sautéed mushroom mixture, spreading it evenly.

Bake for 10-15 minutes, or until the cheese is melted and bubbly and the bread is golden and toasted.

Remove from the oven, drizzle with ketchup, and garnish with fresh parsley before serving.