Zapiekanka (Polish Open-Face Mushroom and Cheese Baguette)

Ingredients

• •1 large baguette, halved lengthwise then cut into 4 pieces
• •400 g cremini or white button mushrooms, thinly sliced
• •1 medium onion, thinly sliced
• •2 garlic cloves, minced
• •2 tbsp butter
• •1 tbsp olive oil
• •½ tsp dried marjoram
• •to taste salt and black pepper
• •1 ½ cups mozzarella or Edam cheese, shredded
• •3 tbsp ketchup
• •3 tbsp fresh chives, chopped

Directions

1. 1Preheat oven broiler to high and line a baking sheet with foil.
2. 2Heat butter and olive oil in a large skillet over medium-high heat; sauté onion until softened and beginning to colour, about 5 minutes.
3. 3Add mushrooms and garlic; cook, stirring occasionally, until mushrooms release their liquid and it evaporates and mushrooms are golden, about 8 minutes; season with marjoram, salt, and pepper.
4. 4Arrange baguette pieces cut-side up on the baking sheet; broil 1–2 minutes until lightly toasted.
5. 5Spoon mushroom mixture evenly over each baguette piece, then top generously with shredded cheese.
6. 6Return to the broiler and cook 3–4 minutes until cheese is fully melted and bubbling with golden spots.
7. 7Drizzle with ketchup and scatter fresh chives over top; serve immediately.

💡 Zapiekanka is traditionally drizzled with Polish ketchup, which is slightly sweeter and thicker than North American varieties — use regular ketchup here and it's just as delicious. For a more indulgent version, add a thin layer of sautéed yellow onion jam underneath the mushrooms.

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