Polish Zapiekanka Street Sandwich | CookOS

Polish Zapiekanka

Name: Polish Zapiekanka Street Sandwich
Prep time: 10 min
Cook time: 30 min
Yield: 2 servings
Cuisine: polish
Ingredients: 1 Fresh baguette; 20 oz Mushrooms; 1/2 White onion; 8 oz Gouda cheese; 1 tbsp Ketchup

Polish Zapiekanka is an open-faced baguette sandwich layered with sautéed mushrooms, onions, and melted Gouda cheese, finished with a drizzle of ketchup. This iconic Polish street food delivers warm, savory comfort in every bite.

🌍Polish 🏷️Zapiekanka 🏷️Polish food 🏷️Polish recipes 🏷️Sauteed mushrooms 🏷️Sandwich Grilling recipes

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Total

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Grillinwithdad · by Maciek Zurawski

Ingredients

1 Fresh baguette
20 oz Mushrooms
1/2 White onion
8 oz Gouda cheese
1 tbsp Ketchup

5 Ingredients

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Instructions

1
Finely chop the mushrooms along with an onion.On a hot pan or cast iron, melt some butter and add in the chopped veggies. Over low heat continue to sauté until the mushrooms and onions are soft.
2
Slice the baguette in down the middle to form an open faced sandwich. Spread some butter for the base and then generously top it with the sautéd veggies. Shred some soft soft Gouda cheese over the top.
3
Preheat the grill to 350 degrees and set for indirect heat. Place the Polish Zapiekanka on the grill and let it heat up for about 5-8 minutes for the cheese to melt over the mushrooms.

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Tips & Notes

Pro tips

Sauté mushrooms and onions over medium-high heat until golden and any moisture evaporates—this prevents a soggy sandwich.
Slice the baguette lengthwise and hollow out some of the interior crumb to create a shallow well that holds toppings without becoming heavy.
Broil or toast the assembled sandwich just until cheese melts and begins to brown for optimal texture and flavor.
Add ketchup as a final drizzle after toasting to avoid it burning or running off during cooking.

Substitutions

Gouda → Mozzarella or cheddar (melts equally well; adjust salt to taste)
White onion → Yellow or red onion (red adds slight sweetness; increases cooking time slightly)
Fresh baguette → Ciabatta or thick-cut French bread (holds toppings better)
Ketchup → Tomato paste thinned with a touch of vinegar (more concentrated flavor, reduce quantity)

Storage & make-ahead

Store leftover filling in an airtight container up to 3 days; reheat gently on stovetop or briefly under the broiler with fresh cheese.

Equipment

broiler or toaster oven · chef's knife · skillet or sauté pan

Common Questions

Can I make Zapiekanka ahead of time?

Prepare the mushroom and onion filling ahead, but assemble and toast the sandwich just before serving for the best texture and melted cheese.

What cheese works best for Zapiekanka?

Gouda is traditional, but mozzarella, cheddar, or Swiss cheese also melt well and deliver good flavor. Use a cheese that melts smoothly.

Is Zapiekanka served hot or cold?

Zapiekanka is always served hot and fresh from the oven or toaster. The warm, melted cheese and toasted bread are essential to the dish.

What type of ketchup is used in Zapiekanka?

Traditional Polish ketchup (often milder and slightly sweeter than American versions) is preferred, but standard tomato ketchup works as a substitute.