Zapiekanka

History

Zapiekanka emerged as Poland's most iconic street food during the Communist era of the 1970s and 1980s, when ingredients were scarce and simple pleasures reigned. Sold from small windows and kiosks (known as 'okienka'), the open-faced toasted baguette topped with sautéed mushrooms and melted cheese became a staple of Polish nightlife and street culture. Today it is experiencing a renaissance, with gourmet versions appearing across Warsaw and Kraków, but the classic with mushrooms, cheese and a zigzag of ketchup remains the definitive version.

Ingredients

• Demi-baguette (halved lengthwise)
• Fresh mushrooms, sliced
• Gouda or Edam cheese, grated
• Onion, finely chopped
• Butter
• Ketchup
• Salt and black pepper
• Fresh chives or parsley (optional)

How to Make

1. 1Preheat oven to 400°F (200°C).
2. 2Sauté the onion in butter over medium heat until soft, about 3 minutes.
3. 3Add mushrooms and cook until golden and their moisture has evaporated, about 5–7 minutes. Season with salt and pepper.
4. 4Place the baguette halves cut-side up on a baking sheet.
5. 5Spoon the mushroom and onion mixture evenly over each half.
6. 6Top generously with grated cheese.
7. 7Bake for 10–12 minutes until the cheese is melted and bubbling and the bread edges are toasted.
8. 8Remove from oven and drizzle with ketchup in a zigzag pattern.
9. 9Garnish with chives or parsley and serve hot.

Known for it

• Endziorplac Nowy 4B, 31-056 Kraków, Poland