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
Zapiekanka (Polish Toasted Mushroom and Cheese 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.
lk529
I may not like mushrooms, but this looks good enough to give them another try!
Tara
I used to not like mushrooms either. Now they are a favorite 😛
Gina Abernathy
Love mushrooms just about any way they are prepared. This sounds great to serve during the football game.
Mirlene
Love the mushroom and cheese combo on the bread! It’s absolutely delicious as a snack for the family!
Claudia Lamascolo
This looks yummy and a must try we are huge fans of this kind of bread!
nancy
This Polish Toasted Mushroom and Cheese Bread looks really tasty and easy to make. The whole family will love it
Sharon
This bread looks divine! What a great way to try new food at the food and wine festival, looks like a great time.