Polish zapiekanka is a toasted open-faced baguette sandwich layered with sautéed mushrooms, onions, melted cheese, and ketchup—a simple, satisfying Polish comfort dish ready in under 20 minutes.
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Prices vary by store
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Preheat the oven to 400°F (200°C).
Cut the baguette lengthwise. Scoop it out a bit (you can reuse this for pulpety).
Wash the mushrooms, dry them and chop into small pieces.
Peel the onion and chop into small pieces.
Add oil to the frying pan. Sautée the chopped onion and mushrooms for 7-10 minutes. Season with salt and pepper.
Grate the cheese.
Fill the baguettes with fried onion and mushrooms. Cover with grated cheese.
Bake until golden (approx.8-10 minutes).
Serve with ketchup.
Store leftover baked zapiekanka covered in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes until cheese melts and bread crisps.
Yes. Sauté the mushrooms and onions up to 1 day ahead and store in the fridge. Assemble and bake just before serving for best texture.
Mild, melting cheeses like gouda, mozzarella, or cheddar work best. Avoid hard or crumbly cheeses that won't melt smoothly.
Bake until the cheese is fully melted and the edges of the baguette are golden brown, typically 8–10 minutes at 400°F.
Yes. Ciabatta, sourdough, or thick-cut sandwich bread work, though baguette's crust is traditional and gives the best texture.
Yes—ketchup is a signature element of authentic zapiekanka, adding sweetness and acidity to balance the earthy mushrooms and rich cheese.
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