Polish Mushroom Zapiekanka is a savory open-faced baguette sandwich topped with caramelized sautéed mushrooms, melted mozzarella cheese, and a tangy ketchup finish. This classic Polish street food comes together in under 30 minutes and delivers warm, umami-rich comfort.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
Store leftover sautéed mushrooms in an airtight container for up to 3 days; reheat gently and assemble fresh. Assembled zapiekanka does not store well; consume immediately after toasting.
Zapiekanka is a traditional Polish open-faced baguette sandwich, typically topped with sautéed mushrooms, cheese, and seasonings, then toasted until the cheese melts.
Yes. White mushrooms or baby bella mushrooms work alone, though mixing varieties adds deeper, more complex flavor.
Ketchup adds a sweet-tangy contrast to the savory mushroom and cheese filling. It's a signature Polish street-food element, though you can omit or substitute with mayo or garlic aioli.
Prepare sautéed mushrooms and butter the baguette up to 2 hours ahead, then assemble and toast just before serving for best texture.
Mozzarella is traditional for its mild flavor and melt. You can blend in cheddar or Gruyère for sharper notes, but avoid overly strong cheeses that overpower the mushrooms.
Sauerkraut with Kielbasa and Potato Dumplings
35 min
Borscht Recipe (Beet Soup)
50 min
Stuffed Cabbage Loaf
105 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Halupki (Cabbage Rolls)
Cabbage Rolls (Halupki)
220 min
Zapiekanka, Polish toasted sandwich
20 min
