Zapiekanki are one of the most popular Polish street foods. You could also call them Polish pizza – it’s basically French bread topped with sauteed mushrooms (and sometimes ham), melted cheese, and ketchup. So simple to make, yet so delicious!
About this recipe
The word “zapiekanki” comes from the Polish word “zapiekać” which can be roughly translated to “to bake”. The singular form is “zapiekanka” and plural is “zapiekanki”. Here you can hear how to pronounce “zapiekanki”.
The word zapiekanka can also mean casserole.
Zapiekanki are popular throughout Poland, everyone knows them, and I think almost everyone has eaten them as a child. Popularized in the ’70-’80s, they are still the most popular Polish street food (although nowadays they may share their #1 place with kebab!)
They are also called open-faced sandwiches, but for me, they resemble more ‘on-the-go’ pizza!
Ingredients
Here’s what you need to make this dish:
- French bread (baguette)
- Button mushrooms
- seasonings: Herbes de Provence (or Italian seasoning), fresh garlic, onion
- butter
- cheese – usually mozzarella or mild yellow cheese such as gouda or emmentaler is used to top the mushrooms
- ketchup – a traditional topping for zapiekanki!
- some fresh parsley to garnish, chives or scallions would also be a good addition
Mushroom topping for zapiekanki is the most popular, often also chopped ham is added.
Other toppings include: kiełbasa (Polish sausage), bacon, pickles, smoked sheep milk cheese (oscypek), Hawaiian-style zapiekanka with chicken/ham and pineapple, vegetables such as corn or bell peppers.
How to make zapiekanki step by step
STEP 1: Dice the onion, finely chop garlic, cut the mushrooms into 1/4-inch (7mm) slices.
STEP 2: Heat 1 tablespoon clarified butter or frying oil in a large frying pan over medium heat. Add the onion, cook for about 5 minutes until soft and translucent. Add the garlic and herbs, cook for 30 seconds. Transfer to a plate.
STEP 3: Cook the mushrooms in two batches: increase the heat to high and add another tablespoon of clarified butter/oil. Add the mushrooms in a single layer, don’t stir for the first 1-2 minutes letting the mushrooms brown, then cook, stirring, for a couple of minutes until the excess water from mushrooms is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms.
STEP 4: Add the onions back to the pan. Stir everything together and season with salt and pepper.
STEP 5: Cut the baguette in half and spread it with butter – this step is optional, it will taste better with more butter (obviously) but if you’d like to cut back on calories you can omit this.
STEP 6: Top the baguettes with mushrooms and onions.
STEP 7: Top with shredded cheese.
STEP 8: Bake for 12-15 minutes or until the edges of the baguette are browned and the cheese is melted.
Drizzle generously with ketchup and sprinkle with chopped parsley.
Enjoy!
Storage
Zapiekanki reheat well. You can store them in the fridge for up to 3 days then reheat in the oven until crispy and warm. Drizzle with ketchup just before serving.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Zapiekanki (Polish pizza)
Ingredients
- 2 tablespoons clarified butter or frying oil
- 1 medium/large onion
- 2 cloves garlic
- 2 teaspoons Herbes de Provence or Italian seasoning
- 1 lb button mushrooms 450g
- salt and pepper to taste
- 1 large baguette
- 3 tablespoons soft butter
- 1 1/2 cups shredded mozzarella cheese 150g
- ketchup to serve
- chopped parsley to serve
Instructions
- Preheat the oven to 400°F (200°C), no fan.
- Dice the onion, finely chop garlic, cut the mushrooms into 1/4-inch (7mm) slices.
- Heat 1 tablespoon of clarified butter or frying oil in a large frying pan over medium heat. Add the onion, cook for about 5 minutes until soft and translucent. Add the garlic and herbs, cook for 30 seconds. Transfer to a plate.
- Cook the mushrooms in two batches: increase the heat to high and add another tablespoon of clarified butter/oil. Add the mushrooms in a single layer, don’t stir for the first 1-2 minutes letting the mushrooms brown, then cook, stirring, for a couple of minutes until the excess water from mushrooms is evaporated and the mushrooms are browned. Repeat with the remaining mushrooms.
- Add the onions back to the pan. Stir everything together and season with salt and pepper.
- Cut the baguette in half and spread it with butter – this step is optional, it will taste better with more butter (obviously) but if you’d like to cut back on calories you can omit this.
- Top the baguettes with mushrooms and onions.
- Top with shredded cheese.
- Bake for 12-15 minutes or until the edges of the baguette are browned and the cheese is melted.
- Drizzle generously with ketchup and sprinkle with chopped parsley.
- Enjoy!
Notes
- You can also add some ham to the filling.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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