Zapiekanki
These Polish-style open sandwiches offer a delicious twist on pizza, using a rich mushroom and garlic mixture in place of tomato sauce. Baked on part-baked baguettes, they are loaded with cheddar, ham, kabanos and mozzarella before being finished with traditional toppings like caramelised onions, dill pickles, fresh chives and a drizzle of ketchup. Ready in about 50 minutes, they make a fantastic sharing snack or buffet centrepiece.
Ingredients
- 2 part-baked baguettes (150g each)
- 1 tbsp butter
- 2 tsp vegetable oil
- 1 onion 1/2 finely chopped, 1/2 thinly sliced
- 300g mushrooms cut into small pieces
- 1 small garlic clove chopped
- 1 tbsp mayonnaise
- 50g grated cheddar
- 75g ham or smoked pork loin, chopped
- 75g Polish kabanos sliced, or pepperoni
- 50g grated mozzarella
- 2 dill pickles finely sliced (optional)
- 1 tbsp chives sliced
- ketchup
Method
- Set your oven to 200C/180C fan/gas 6. Place the baguettes on a baking tray and bake them for 8-10 mins. Allow them to cool afterwards.
- In a pan, melt 2 tsp of the butter with 1 tsp of the oil. Cook the chopped onion for 5 mins until softened. Add the mushrooms and cook for 5-10 mins more until soft and any liquid has gone. Mix in the garlic and cook for 1-2 mins. Season, then stir through the mayonnaise before taking the pan off the heat.
- Slice the baguettes in half lengthways. Place them cut-side up on the baking tray. Spread the mushroom mixture over them, then scatter over the cheddar, ham, kabanos and mozzarella. Bake for 8-10 mins, until the cheese is melted and golden.
- While they bake, heat the rest of the butter and oil in a pan. Fry the sliced onions for 5 mins until golden and soft. Set them aside. When the zapiekanki are ready, top them with the caramelised onions, dill pickles if using, the chives and a zig-zag of ketchup.
Nutrition (per serving)
Calories449 kcal
Fat22 g
Saturates10 g
Carbs40 g
Sugars5 g
Fibre1 g
Protein21 g
Sodium1040 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySnack
Cuisineeastern european
