Zapiekanka (Open Face Sandwich with Mushroom and Cheese)

Name: Zapiekanka: Polish Open Face Mushroom and Cheese Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 half Baguette (Cut lengthwise); 8 oz Mushrooms (Chopped or shredded white button or Baby Bella); 1 tablespoon Butter (unsalted (if you using sauted mushrooms)); 1 cup Shredded Cheese ((Mexican blend, or cheddar, or monster, or mozzarella)); Ketchup ((use as much or as little as you like)); Chopped chives or scallions for extra flavor; Salt and pepper to taste

Zapiekanka is a beloved Polish street food featuring a split baguette topped with sautéed mushrooms, melted cheese, and ketchup, then baked until golden and crispy. It's a fast, affordable, and deeply satisfying open-face sandwich that comes together in under 15 minutes.

🌍Polish 🏷️Authentic 🏷️Street food

Zapiekanka (Open Face Sandwich with Mushroom and Cheese)

Total

20 min

Servings

4

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Eatingeuropean · by Edyta

Ingredients

1 half Baguette (Cut lengthwise)
8 oz Mushrooms (Chopped or shredded white button or Baby Bella)
1 tablespoon Butter (unsalted (if you using sauted mushrooms))
1 cup Shredded Cheese ((Mexican blend, or cheddar, or monster, or mozzarella))
Ketchup ((use as much or as little as you like))
Chopped chives or scallions for extra flavor
Salt and pepper to taste

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Instructions

1
Preheat the oven to 375 F.
2
In a saute pan melt butter and add mushrooms.
3
Add salt and pepper and saute mushrooms for 5-7 minutes.
4
Cut your baguette in half lengthwise. Add mushrooms on each half of baguette.
5
Add shredded cheese.
6
Place in the oven and bake for about 7 minutes.
7
You may want to also place them under the broiler for 1-2 minutes for extra browning.
8
Once cooked, add ketchup and sprinkle with chives or scallions.
9
Serve immediately.

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Tips & Notes

Pro tips

Sauté mushrooms in butter with salt and pepper until golden and most liquid has evaporated—this prevents a soggy sandwich and intensifies umami flavor.
Slice the baguette lengthwise and scoop out excess crumb from the inside to create a shallow well; this helps toppings adhere and reduces sogginess.
Watch the cheese closely during baking—it's done when bubbly and lightly browned at the edges, usually 8–12 minutes at 400°F.
Apply ketchup sparingly or let diners add their own; excess ketchup can overpower the mushroom and cheese flavors.

Substitutions

White button mushrooms → cremini or portobello (heartier, earthier flavor)
Baguette → ciabatta or focaccia (different texture; adjust bake time)
Shredded cheese blend → gruyère or smoked cheddar (elevated flavor profile)
Butter → olive oil (lighter, Mediterranean-style variant)

Storage & make-ahead

Zapiekanka is best eaten fresh but can be wrapped and refrigerated for up to 24 hours; reheat in a 350°F oven for 5–7 minutes until cheese re-melts.

Common Questions

Can I make zapiekanka without an oven?

Yes. Toast the baguette halves in a skillet or toaster, top with toppings, then cover with a lid and cook over medium heat until cheese melts (3-5 minutes).

What cheese works best for zapiekanka?

Mozzarella, cheddar, and Mexican blend all work well. Use whatever melts smoothly and has flavor you enjoy; avoid cheeses that don't melt easily.

Do I have to sauté the mushrooms?

No, but sautéing releases moisture and concentrates flavor, making for a less soggy sandwich. Raw mushrooms will work but may release liquid during baking.

Can I prepare zapiekanka ahead of time?

Assemble the toppings on the baguette and refrigerate for up to 2 hours, then bake. Avoid assembling more than a few hours ahead as bread can absorb moisture.