Zapiekanka (Polish Mushroom & Cheese Open‑Face Sandwich)

Ingredients

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the oven to 475°F (250°C) and set a rack in the upper third.

2. 2

   Slice the baguette lengthwise into two long halves and press or scoop out a bit of the soft crumb to form a shallow trough.

3. 3

   Melt 1 tablespoon of the butter with the oil in a small saucepan or in the microwave; set aside.

4. 4

   Heat a large skillet over medium-high heat.

5. 5

   Add sliced onion to the hot skillet with the melted butter and oil and sauté until soft and beginning to brown.

   Stir occasionally so the onion softens evenly and doesn't burn.

   6 min
6. 6

   Add sliced mushrooms, dried thyme, salt, and black pepper and continue sautéing until the mushrooms release their liquid and it evaporates and the mushrooms start to brown.

   Cook down in batches if your pan is crowded to get better browning.

   6 min
7. 7

   Stir in the minced garlic, cook until fragrant, about 1 minute, then remove the pan from the heat and taste for seasoning.

   1 min
8. 8

   Brush the cut sides of the baguette halves with the remaining butter.

9. 9

   Divide the mushroom-and-onion mixture evenly over the two baguette halves, pressing it into the troughs.

10. 10

    Sprinkle the grated cheese evenly over the filled halves.

11. 11

    Bake on the top rack until the cheese melts and the bread edges are crisp, 6–8 minutes.

    If you prefer a browned top, switch to broil for 1–3 minutes—watch closely to avoid burning.

    8 min
12. 12

    Remove the zapiekanka from the oven and let rest for 2 minutes.

    2 min
13. 13

    Drizzle with ketchup, sprinkle with chopped chives, optionally add garlic mayonnaise, slice into 4 portions (or smaller pieces) and serve hot.