Zapiekanki
Polish open-faced baguettes topped with a creamy mushroom mixture, cheese, ham and kabanos, then finished with caramelised onions, chives and ketchup.
- 40 min
- 650 kcal
- Polish
- Sandwich
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
Tap what you already have.
Steps
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Step 1:
Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8–10 minutes, then leave to cool.
8–10 min -
Step 2:
Heat 2 tsp of the butter and 1 tsp of the oil in a pan over a low heat. Cook the chopped onion for 5 minutes until soft.
5 min -
Step 3:
Stir in the mushrooms, increase the heat to medium, and cook for 5–10 minutes until the vegetables are soft and the mushroom liquid has evaporated.
5–10 min -
Step 4:
Stir in the garlic and cook for 1–2 minutes until soft. Season, stir in the mayonnaise, and remove from the heat.
1–2 min -
Step 5:
Halve the baguettes lengthways and return them to the baking tray, cut-side up. Spread over the mushroom mixture and sprinkle with the cheddar, ham, kabanos and mozzarella.
-
Step 6:
Bake for 8–10 minutes, or until the cheese has melted and turned golden.
8–10 min -
Step 7:
Meanwhile, heat the remaining butter and oil in a pan over medium heat. Fry the sliced onions for 5 minutes until golden and soft, then remove from the heat and set aside.
5 min -
Step 8:
Once the zapiekanki are cooked, top with the caramelised onions, dill pickles if using, chives, and a zig-zag drizzle of ketchup.
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