Zapiekanka (Polish Toasted Mushroom and Cheese Bread)

A recipe for Zapiekanka (Polish Toasted Mushroom and Cheese Bread)! Halved baguettes are topped with sautéed mushrooms and shredded cheese before toasting in the oven.

I first came across Zapiekanka at the Poland booth during the 2013 EPCOT International Food and Wine Festival.

This Polish street food covers baguette slices with a savory blend of mushrooms, onions, cheese. After assembling, the open-faced sandwiches are baked or toasted until golden and the cheese is melted and bubbly.

It was definitely a favorite that day and I was excited to learn how to remake the Zapiekanka at home.

I kept the bread simple with a mushrooms and cheese topping (Zapiekanka z pieczarkami i serem) similar to what I had at Disney World, but other additions may include ham, sausage, garlic, vegetables, and more.

Before serving, I topped the toasted sandwiches with a drizzle of ketchup and sprinkling of fresh herbs.

The ketchup at the festival had a bit of spice to it and reminded me of Currygewürzketchup (Curry Ketchup).

A Few Zapiekanka Tips

A Few Tips

The base for the open-face sandwich is a halved baguette. I cut mine into quarters to make four individual pieces. They were easier to fit onto the baking sheet and serve this way.

If your baguette is smaller (Demi baguette), you can slice two in half lengthwise to make four sandwiches.

If desired, scoop out a little of the bread to make more room for the mushroom filling. I have also seen some recipes spread a little extra butter over the baguette slices before topping.

After sautéing, season the mushrooms to taste with salt and freshly ground black pepper.

I shredded Gouda cheese to cover the mushroom and onion mixture. Other types of cheese such as a low-moisture mozzarella (not fresh) or white Cheddar will also work.

I topped my Zapiekanki with a drizzle of ketchup and fresh chives. You can also add parsley or thinly sliced green onions.

Looking for more Polish recipes?

Try my:

• Pierogi Ruskie (Polish Dumplings with Potato and Cheese)
• Jajecznica (Scrambled Eggs with Polish Sausage)
• Pierogi z Truskawkami (Polish Strawberry Pierogi)

Zapiekanka (Polish Toasted Mushroom and Cheese Bread) Recipe

Adapted from Eating European

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5 from 5 votes

Zapiekanka (Polish Toasted Mushroom and Cheese Bread)

A recipe for Zapiekanka (Polish Toasted Mushroom and Cheese Bread)! Halved baguettes are topped with sautéed mushrooms and shredded cheese before toasting in the oven.

Course Main

Cuisine Polish

Keyword baguette, mushroom, onion, Poland, Polish, sandwich, street food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Toasted Bread

Ingredients

• 1 baguette sliced in half lengthwise, then cut again crosswise to make 4 slices total
• 2 tablespoons (30 grams) unsalted butter
• 1 medium onion peeled and chopped
• 12 ounces (340 grams) button mushrooms thinly sliced
• Salt and freshly ground black pepper to taste
• 8 ounces (227 grams) Gouda, low-moisture Mozzarella, or white Cheddar shredded
• Ketchup for serving
• Finely chopped chives

Instructions

• Preheat oven to 375˚F (190˚C) and lightly grease a large baking sheet or line with parchment.
• In a large pan, melt the butter over medium low heat.
• Add the onions and cook until beginning to soften and caramelize.
• Stir in the mushrooms and cook, stirring occasionally, until mushrooms are softened. Season with salt and pepper to taste, then remove from heat.
• Spread the mushrooms and onion mixture evenly over each baguette half or quarter.
• Cover with shredded cheese.
• Bake in preheated oven until cheese is melted and bread is toasted, about 10 minutes.
• Drizzle with ketchup, top with a sprinkling of chives, and serve warm.