Zapiekanka, polish baguette with cheese and mushrooms

Zapiekanka – Polish Open-Faced Sandwich

The Recipe of Zapiekanka – Polish Open-Faced Sandwich

Serving: 2 people | Difficulty Level: Easy | Preparation Time: 10 mins | Cook Time: 15mn


0 /7 Ingredients


0/6 Instructions
  • Preheat your oven to 180°C (356°F). Slice the baguette lengthwise so you have two long halves. Clean the mushrooms and slice them thinly. Peel and finely chop the onion.
  • Heat the oil in a skillet over medium heat. Add the mushrooms and onion, season with salt and pepper. Sauté until the mushrooms are golden and the onion is translucent.
  • Distribute the sautéed mushrooms and onion evenly over the two halves of the baguette.
  • Cover the mushroom and onion topping with grated cheese. Try to cover all the ingredients and edges of the baguette to prevent it from drying out.
  • Place the zapiekankas on a baking tray and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and slightly golden.
  • Remove from the oven and let it cool for a few minutes. Before serving, drizzle generously with ketchup. Cut into smaller pieces if desired.


Zapiekanka is a highly customizable dish. Feel free to add other toppings like ham, bell peppers, or even corn. Some like to add a garlic sauce in addition to or instead of ketchup. However, the mushroom and cheese combination is the most traditional and popular in Poland.

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