Zapiekanka is a famous Polish street food, born in the 1970s during the communist period when the availability of ingredients was limited.
A baguette, or similar bread, halved, filled with ingredients like mushrooms, cheese, and then oven-baked. Often served with ketchup.
This “grilled baguette” has become a culinary icon, often called the “Polish pizza” for its simplicity and versatility.
The word zapiekanka comes from the verb zapiekać, which means a roasted or baked food. The word is also used in Poland to refer to most baked foods.
The zapiekanka lends itself to numerous variations, some of which include:
Diablo: with bacon, pickles, and spicy sauce.
Gypsy (Cygańska): with ham and sweet and sour sauce.
Greek: with black olives and feta.
Hawaiian: with pineapple and barbecue sauce.
Student – made with ingredients readily available at home
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Air frying, Electric oven, Oven
- Cuisine: Polish
- Seasonality: All seasons
Ingredients
- 1 baguette
- 8.8 oz champignon mushrooms
- 1 onion
- 7 oz cheese (such as gouda, edam, or cheddar)
- to taste butter (or vegetable oil)
- to taste ketchup
- to taste salt and pepper
Steps
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.
