Zapiekanka
Zapiekanka, from above
VegKraków

Zapiekanka

Poland's open faced baguette pizza. Mushrooms, cheese, ketchup, late night glory.

25 minTime
22 gProtein each
mildSpice
Late night in Kazimierz2 chapters · 1 min read

Make it your way

Grandma's wayMushroom, cheese, ketchup and chives, Kraków style.
The original
532kcalsame
22 gproteinsame
4 gfibresame
25minutessame

Zapiekanka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Baguette (french bread roll)2 baguettes, halved lengthways
Button mushroom300 g, chopped
Onion1, chopped
Butter2 tbsp
Processed cheese (american cheese)2 cups grated melting cheese
Tomato ketchup (ketchup)to drizzle
Spring onion (green onion, scallion)chives, snipped
Saltto taste
Black pepperto taste

Method

4 steps
  1. 1Fry onion and mushrooms in butter until dry and golden. Season.
  2. 2Spread on the baguette halves and cover with cheese.
  3. 3Bake at 220 C until the bread is crisp and cheese bubbles.
  4. 4Zigzag ketchup over and sprinkle chives.
Serve it like this

Serve on a paper tray or board, cut in half, with extra ketchup and chives.

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Make it a meal

What goes with Zapiekanka: a bread or rice, a side, something to drink and something sweet.

On the side Mizeria15 min
On the side Kluski śląskie45 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Szarlotka90 min
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