Zapiekanki — Polish open-faced toasted baguettes piled with garlicky mushrooms, ham, kabanos and melted cheese, finished with caramelised onions and ketchup. A beloved street-food classic.
- 2 Baguette
- 1 tablespoon Butter
- 2 tsp Vegetable Oil
- 1 chopped Onion
- 300g Mushrooms
- 1 clove Garlic
- 1 tablespoon Mayonnaise
- 50g Cheddar Cheese
- 75g Ham
- 75g Polish Kabanos
- 50g Mozzarella
- 2 Dill
- 1 tablespoon Chives
- Drizzle Tomato Ketchup
Video
Preparation
- Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8–10 minutes, then leave to cool.
- Heat 2 tsp of the butter and 1 tsp of the oil in a pan over low heat and cook the chopped onion for 5 minutes until soft. Stir in the mushrooms, turn the heat to medium, and cook for 5–10 minutes more until the veg is soft and the mushroom liquid has evaporated. Stir in the garlic and cook for 1–2 minutes until soft. Season, then stir in the mayonnaise and remove from the heat.
- Halve the baguettes lengthways and return to the baking tray cut-side up. Spread over the mushroom mixture, then sprinkle over the cheddar, ham, kabanos and mozzarella. Bake for 8–10 minutes, or until the cheese has melted and turned golden.
- Meanwhile, heat the remaining butter and oil in a pan over medium heat and fry the sliced onions for 5 minutes until golden and soft, then remove and set aside. Once the zapiekanki are cooked, top with the caramelised onions, dill pickles (if using), chives and a zig-zag drizzle of ketchup.
