Zapiekanka – Roasted Baguette

One of the first street foods and fast foods in Poland, with origins in socialistic 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

And here is a short video on how Zapiekanka is made:

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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