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.

Zapiekanka roasted baguette on the baking tray
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.

Roasted baguettes zapiekanki
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.

Zapiekanka - Roasted Baguette in the making

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