Zapiekanka
Half a baguette, mushrooms, a duvet of melted cheese and a defiant zigzag of ketchup. Late-night Krakow in one long, unwieldy handful.
- Total time
- 14 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the grill to high and put a shelf about 15 cm below the element.
Fry the mushrooms and onion in the butter over high heat for 6 minutes until any liquid has boiled off and they start to brown. Stir in the marjoram and salt.
Spread the mixture over the cut faces of the baguette, right to the edges.
Cover with the grated cheese and grill for 4 to 5 minutes until it is bubbling and blistered in patches.
Zigzag the ketchup over the top, scatter with chives and cut each half into two before it collapses.
Read all that and thought “absolutely not”?
Completely fair. Zapiekanka is sitting in the Polish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Polish kitchen
Dumplings, sour cream, and a nap immediately after.