One of the first street foods and fast foods in Poland, with origins in communistic 80ties. Zapiekanka – Roasted Baguette originally was prepared with onion, champignons, cheese and ketchup. Check also my other version of zapiekanka with salami, onions and 3 types of cheese.
Try more of my PRL Polish cuisine’ recipes, you may like Paprykarz and Polish Leczo.
Classic version:
Ingredients
- 400 g/ 1 lb mushrooms (champignons)
- 1 onion
- cheddar cheese
- salt and pepper
Saute diced onion, add diced mushrooms, salt and pepper.
Make a shallow hole in the middle of baguette. Fill it with mushroom filling. Sprinkle with grated cheese.
Place Zapiekanki in hot oven (360F/ 180 C) for 10 minutes.
My husband’s version:
- baguette
- salami or other meats’ slices
- onion (optional)
- cheese – few types
- ketchup
Cut baguette along, arrange salami slices, chopped onion and cheese. I used 2 usual soft cheese slices and one grated slow ripened type of cheese.
Roast Zapiekanki in hot oven (360F/ 180 C) for 10 minutes.
Smacznego! 🙂
Zapiekanka – Roasted baguette may be served on meetings with friends, you can prepare a set of ingredients in separate bowls and each person can make personalized Zapiekanka.
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I love Zapiekanka! I’ve always made the classic version but now I’m excited to try your husband’s version with salami and onion. Does anyone else have a different variation of Zapiekanka that they’d like to share?