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Authentic Zapiekanka Recipe Poland, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Often dubbed as Polish pizza, zapiekanka is a popular Polish street food in the form of a baked open-face sandwich which can be up to 50 cm long. Although nowadays it comes in numerous varieties, classic zapiekanka is still the most popular one. It is prepared with a classic French baguette or other elongated white bread, which is cut in half lengthwise and topped with white button mushrooms sautéed on some onion. The mushrooms are sprinkled with grated cheese and toasted in an oven until the cheese melts and becomes crispy on the outside. The final touch is to drizzle the hot zapiekanka with some tomato ketchup, although some people prefer mayonnaise or spicy pepper sauce.
Cooking tips
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bread
Typically, zapiekanka is made with a classic French baguette. A loaf should be cut in half lengthwise, which means a regular sandwich may be up to 50 centimeters long. Alternatively, you can cut the baguette in slices under an angle, so the surface is slightly bigger. You can also choose Italian ciabatta bread or any kind of bread buns. -
cheese
Choose a cheese with a high content of fat which melts well, such as gouda, edam, emmental, tilsit or cheddar. To make sure the cheese melts perfectly, grate it on a coarse grater. In Poland, zapiekanka is sometimes made with smoked sheep milk cheese, such as oscypek. Feta cheese and mozzarella also work well, and you can use cream cheese as a binding agent for other ingredients, such as ham and vegetables.... Read more -
mushrooms
To prepare a classic mushroom topping for zapiekanka, start with simple white button mushrooms. To remove dirt, pat them with a damp kitchen towel or clean them with a soft mushroom brush. Soaking the mushrooms in water is not recommended, because they tend to become tasteless. Cut the mushrooms into thin slices or grate them on a coarse grater, and cook them on some sautéed onion for 10 minutes, ... Read more -
toppings
A drizzle of ketchup or mayonnaise works perfectly with any kind of zapiekanka. Apply them right after you take the zapiekanki out of the oven, or serve them on the side. -
baking
Zapiekanka is typically baked in an oven preheated to 180-200˚C for 3 to 10 minutes. The cheese needs to melt completely and become slightly crispy on the top. Some recipes suggest sprinkling the sides of the baguette with a little water, so it doesn’t dry out during baking.
Recipe variations
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Zapiekanka Caprese
Ready in 19minStrongly influenced by Italian cuisine, this zapiekanka recipe combines mozzarella cheese with olive oil, garlic, fresh tomatoes, and basil leaves for a fresh, tasty summer snack. Also, using ciabatta bread instead of a classic baguette gives this Polish recipe a real Italian twist.
Zapiekanka Caprese
PREP 10min
COOK 9min
READY IN 19min
Strongly influenced by Italian cuisine, this zapiekanka recipe combines mozzarella cheese with olive oil, garlic, fresh tomatoes, and basil leaves for a fresh, tasty summer snack. Also, using ciabatta bread instead of a classic baguette gives this Polish recipe a real Italian twist.
Ingredients
Zapiekanka Caprese
1 ciabatta bread (approximately 15x15 cm)
5 tbsp olive oil
3 cloves garlic
3 pieces mozzarella cheese
2 big tomatoes
1/2 handful fresh basil
Preparation
1
Zapiekanka Caprese
Step 1/6
Preheat the oven to 220˚C.
Step 2/6
Cut the ciabatta bread in half lengthwise and place it on a baking tray.
Step 3/6
Crush the garlic and mix it with olive oil. Apply a thin layer of this mixture on the ciabatta and bake it in the oven for 3-4 minutes, until it becomes lightly golden.
Step 4/6
Meanwhile, drain the mozzarella and cut it into slices. Arrange them on the ciabatta and bake for another 5 minutes, until the cheese begins to melt.
Step 5/6
Crush the garlic and mix it with olive oil. Apply a thin layer of this mixture on the ciabatta and bake it in the oven for 3-4 minutes, until it becomes lightly golden.
Step 6/6
Place the tomato slices on top of hot zapiekanka. Decorate with basil and serve immediately.
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