Zapiekanka is a Polish open-faced sandwich built on toasted baguette, layered with sautéed mushrooms and melted hard cheese, then finished with ketchup and crispy fried onions for textural contrast.
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Prices vary by store
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Halve the bread lengthways and place each half with the cut facing up. Spread the butter on all halves.
Thinly slice the mushrooms and top the bread halves with an even layer of mushrooms.
Grate the cheese and add it over the mushrooms making sure to cover the whole length of the bread.
Toast in the preheated oven at 200°C (390°F) for 10 minutes, until the cheese melts and the bread gets nicely toasted.
Squeeze the ketchup in a zig-zag pattern over the sandwiches, top with minced chives and crisp fried onions if desired.
Store leftover zapiekanka in an airtight container for up to 2 days; reheat in a 180°C oven for 5–7 minutes to restore crispness.
Hard melting cheeses like Gouda, Cheddar, or Emmental work best. Avoid soft cheeses that won't hold their shape when toasted.
Assemble up to 2 hours ahead and refrigerate; bake just before serving so the bread stays crisp and cheese melts properly.
The cheese should be fully melted and bubbling at the edges, and the bread should be golden and crispy on top, about 8–12 minutes at 200°C.
Yes—any firm white bread roll or ciabatta works, but avoid soft sandwich bread that becomes soggy under the toppings.
Yes, the traditional recipe is vegetarian if made with butter and cheese; confirm your ketchup brand is plant-based if needed.
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