Zapiekanka

Zapiekanka (Polish Baguette Melt)

A beloved Polish street-food icon born in the 1970s during the communist era: a halved baguette loaded with sautéed mushrooms and melted cheese, finished with a generous drizzle of ketchup. Traditionally sold from small kiosks and eaten on the go.

Prep

15 min

Cook

15 min

Total

30 min

Serves

2

Difficulty

Easy

Recipe ingredients

• •2 whole small baguettes, about 25 cm / 10 in long; Polish street vendors use a softer, more bread-roll-like baguette than the French crusty style
• •200 g (7 oz) cremini or button mushrooms, thinly sliced
• •1 whole medium white onion, finely diced
• •15 g (1 tbsp) unsalted butter
• •1 ml (¼ tsp) neutral oil, to prevent the butter from burning
• •1 g (¼ tsp) salt, plus more to taste
• •0.5 g (pinch) black pepper, freshly ground
• •150 g (5¼ oz) Gouda or Edam cheese, shredded; Edam is the most traditional choice in Poland
• •30 ml (2 tbsp) ketchup, Polish ketchup (e.g., Pudliszki or Kotlin) is the classic finishing sauce; a slightly thicker, mildly sweet style
• •5 g (1 tsp) dried marjoram, optional but very traditional; sprinkled on top before baking
• •15 g (1 tbsp) pickled jalapeños or pickled cucumber relish, optional, classic street-style topping
• •15 g (1 tbsp) chopped fresh chives, optional garnish

Steps

1. 1 Set the oven to 220°C / 425°F (convection 200°C / 400°F) and line a baking sheet with parchment paper.
2. 2 Halve each baguette lengthwise and place the four halves cut-side up on the prepared sheet. If the baguettes are very thick, scoop out a little of the soft crumb to create more room for the topping.
3. 3 Melt the butter with the oil in a skillet over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened and translucent.
4. 4 Add the sliced mushrooms, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and the pan is nearly dry with the mushrooms lightly browned. Spread the mushroom mixture into a thin layer on a plate to cool for 1 minute.
5. 5 Divide the sautéed mushrooms evenly over the four baguette halves, spreading them to the edges.
6. 6 Top generously with the shredded cheese, mounding it slightly so it covers the mushrooms completely. Sprinkle the dried marjoram over the cheese if using.
7. 7 Bake on the upper-middle rack for 8-12 minutes, until the cheese is fully melted, bubbly, and starting to brown in spots, and the baguette edges are crisp and golden.
8. 8 Remove from the oven. While still hot, drizzle ketchup generously over each half in a zig-zag pattern (this is the traditional move). Add pickled jalapeños or relish if using.
9. 9 Garnish with fresh chives and serve immediately, eaten with a fork and knife or picked up by hand, just like at a Polish street stall.