Zapiekanka – Roasted Baguette

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. My version is with salami, onions and 3 types of cheese.

Try more PRL Polish cuisine, you may like Paprykarz or Polish Leczo.

Ingredients

  • baguette
  • salami or other meats’ slices
  • onion (optional)
  • cheese – few types
  • ketchup

Cut baguette along, place 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.

Classic version:
  • 400 g/ 1 lb champignons
  • 1 onion
  • yellow cheese

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.

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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