Zapiekanka is a halved baguette topped with sautéed mushrooms, onions, cheese, and ketchup, then baked until golden and crispy—a budget-friendly Polish street food that emerged during the communist era when ingredients were scarce.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare the filling: Finely chop the onion and slice the mushrooms. In a pan, melt some butter or heat the oil and sauté the onion until transparent. Add the mushrooms and cook until the released water evaporates. Season with salt and pepper.Prepare the base: Cut the baguette in half lengthwise, obtaining four halves. If desired, you can lightly toast the slices in the oven to make them crispier.Assemble: Evenly distribute the mushroom and onion mixture over the bread slices. Generously sprinkle with grated cheese.Bake: Place the zapiekanki in a preheated oven at 350°F for about 10 minutes, or until the cheese is fully melted and slightly golden.Garnish and serve: Once out of the oven, garnish with zig-zag ketchup. Serve hot.
Store leftover zapiekanka covered in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–8 minutes until the cheese is warm.
A sturdy baguette or similar white bread is traditional. Avoid soft sandwich bread, which becomes soggy when topped and baked.
Yes—assemble the topped baguette halves up to 2 hours ahead, cover, and refrigerate. Bake just before serving for the best texture.
Gouda, edam, or cheddar work well. Avoid soft cheeses; choose firm, mild varieties that melt smoothly without burning.
Ketchup is traditional and adds sweetness and tang, but it is not strictly required—some versions omit it or use tomato sauce instead.
Bake until the cheese is fully melted and golden, and the bread is crispy on the edges—usually 8–12 minutes at 400°F.
