Polish · Lunch & handhelds

Zapiekanka

Name: Zapiekanka
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 open sandwiches
Cuisine: Polish
Ingredients: 1 long fresh white baguette; 2 tablespoons unsalted butter; 1 small yellow onion, finely diced; 1 pound white button mushrooms, coarsely grated; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 ounces Gouda or Edam, coarsely grated; 1/3 cup tomato ketchup; 2 tablespoons finely chopped chives

Poland’s classic open baguette with deeply cooked mushrooms and onion, a blanket of yellow cheese, crisp edges, and the defining final stripe of ketchup.

About 45 minTotal

About 45 minActive

$Cost

EasyDifficulty

Makes 4 open sandwiches

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 4 open sandwiches

1 long fresh white baguette
2 tablespoons unsalted butter
1 small yellow onion, finely diced
1 pound white button mushrooms, coarsely grated
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 ounces Gouda or Edam, coarsely grated
1/3 cup tomato ketchup
2 tablespoons finely chopped chives

Instructions

Split baguette lengthwise, then crosswise into four pieces. Pull out only any dense central ridge, preserving enough crumb to absorb mushroom juices.
Melt butter in a wide skillet over medium-high. Cook onion until translucent, then add mushrooms, salt, and pepper. Cook, stirring only occasionally, until all released water evaporates and the mushrooms begin to brown, 10 to 14 minutes.
Pile mushroom mixture evenly over cut bread and cover completely with Gouda. Bake directly on a at 425°F until bread edges are crisp and cheese is melted and spotted brown, 8 to 10 minutes.
Stripe with ketchup, scatter with chives, and serve immediately while the base is crisp.

PolandPolish street and household cooking

From the table

About this recipe

Zapiekanka emerged as inexpensive Polish street food in the 1970s; its classic form is deliberately simple long white bread with mushrooms, yellow cheese, and ketchup.

Zapiekanka emerged as inexpensive Polish street food in the 1970s. The classic form is deliberately simple: long white bread, mushrooms often cooked with onion, yellow cheese, and ketchup. Modern stalls offer many toppings, but they are not needed to establish the original. This Kwilt version follows the reviewed household adaptation: Preserve the socialist-era mushroom-cheese-ketchup original and improve repeatability through aggressive moisture evaporation rather than luxury additions.

Sources

Dinner does not stop at the recipe