If you've ever visited Poland, you've probably come across zapiekanka, one of the country's most iconic street foods! This popular open-faced toasted sandwich is made with a crispy baguette topped with sautéed mushrooms, melted cheese, and a generous drizzle of ketchup.
My authentic Polish zapiekanka recipe is easy to make at home with just a handful of simple ingredients and tastes just like the ones you'd get from a street food stand in Poland.
If you're curious about or love Polish food, be sure to check out some of my other favorite Polish recipes! For another comforting, savory dish, try my Polish Łazanki. And if you're craving something sweet, you can't go wrong with classic Racuchy z Jabłkami (Polish apple pancakes) or Szarlotka z Pianką (Polish apple pie with meringue).
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Recipe at a glance
🇵🇱 Cuisine: Polish
⭐ Difficulty: Easy
⏱️ Time: 45 minutes (15 minutes prep + 30 minutes cooking)
🧀 Main Ingredients: Baguette, mushrooms, onion, mozzarella cheese and cream cheese
🍽️ Best For: Lunch, dinner, snack or casual entertaining
🥖 Servings: 4 zapiekanki (half a baguette each)
Ingredient notes
- Bread: Use two 9-inch demi baguettes or sub rolls.
- Mushrooms: White button or baby bella mushrooms both work well. I like to grate them, but you can also finely chop them.
- Onion: One yellow onion adds flavor and sweetness to the mushroom filling.
- Mozzarella cheese: Shredded mozzarella melts beautifully - I get a block and shred it myself for best melting results.
- Cream cheese: A little whipped cream cheese makes the filling extra creamy. You can also use Boursin or another spreadable cheese.
- Salt and pepper: To season the mushrooms.
- Green onions or chives: Add freshness and color to the finished zapiekanki.
- Ketchup: A classic Polish zapiekanka topping! Drizzle generously over the sandwiches before serving.
See recipe card for quantities.
How to make the best Polish zapiekanka
- STEP 1: Cook the mushrooms. Grate the mushrooms and sauté with chopped onion, salt and pepper until softened and most of the liquid has evaporated.
- STEP 2: Make the filling. Let the mushroom mixture cool slightly, then stir in the cream cheese and ⅔ of the shredded mozzarella until combined.
- STEP 3: Assemble the zapiekanki. Cut the baguettes in half lengthwise. Spread the mushroom mixture evenly over each half and sprinkle with the remaining mozzarella.
- STEP 4: Bake and serve. Bake at 400°F for about 20 minutes, until the cheese is melted and bubbly and the bread is crispy.
- STEP 5: Drizzle with ketchup, sprinkle with chopped green onions or chives, and serve hot.
Zapiekanka or zapiekanki?
It's simply a matter of singular versus plural in Polish! Zapiekanka refers to one open-faced baguette sandwich, while zapiekanki is the plural form, used when talking about two or more. So, if you're ordering one at a Polish street food stand, you'd ask for a zapiekanka, but if you're making this recipe, you'll end up with four delicious zapiekanki!
Zapiekanka Toppings and Variations
Classic Polish zapiekanka is made with mushrooms, cheese and ketchup, but there are plenty of ways to customize it! In Poland, zapiekanka stands often offer a variety of toppings, from simple additions to fully loaded versions. Here are some ideas to try:
- Ham: Add thinly sliced or diced ham before baking for a heartier zapiekanka.
- Kiełbasa: Sliced Polish sausage makes a delicious, savory addition.
- Pickles: Add sliced dill pickles after baking for a tangy crunch.
- Crispy fried onions: A popular topping in Poland that adds extra crunch and flavor.
- Garlic sauce: Swap the ketchup for garlic sauce (sos czosnkowy) or use both!
- Vegetables: Try sliced bell peppers, corn or sautéed spinach for extra color and flavor.
- Different cheeses: Swap mozzarella for Gouda, cheddar or a combination of cheeses.
Tips for the best zapiekanki
- Cook off the moisture from the mushrooms. Mushrooms release a lot of liquid as they cook. Make sure most of it evaporates before adding the cheese to prevent soggy zapiekanki.
- Grate the mushrooms. I prefer grated mushrooms because they create a more uniform filling that's easy to spread over the baguettes. Finely chopped mushrooms work too.
- Let the mushrooms cool slightly. Before stirring in the mozzarella and cream cheese, let the mushroom mixture cool for a few minutes so the cheese doesn't melt immediately.
- Use good bread. A French baguette or sturdy sub roll works best. In Poland, I usually use a baguette but in the US I find that baguettes are too dense, so I use sub rolls instead.
- Don't skimp on the cheese! A generous layer of mozzarella gives zapiekanka its signature gooey, cheesy topping.
- Serve immediately. Zapiekanki taste best straight from the oven, when the bread is crispy and the cheese is hot and melted.
Top Tip
Don't overload your zapiekanki with too many toppings, especially wet ingredients. You want the baguette to stay nice and crispy!
Recipe FAQs
In Poland, Gouda or other mild, semi-hard cheeses are commonly used. I like mozzarella because it melts beautifully and has a mild flavor. You can also combine mozzarella and Gouda for the best of both worlds.
Yes! You can prepare the mushroom filling up to 2 days in advance and store it in an airtight container in the refrigerator. When ready to serve, assemble the zapiekanki with the cheese and bake until hot and bubbly.
I live in the US and baguettes at the supermarket tend to be dense and sometimes get hard after 20 minutes in the oven. I find that a sub roll is a great replacement - they get crispy on the outside and nice and soft inside.
If you're visiting Kraków, head to Plac Nowy in the Kazimierz neighborhood, famous for its zapiekanka stands. One place worth checking out is Zapiekanki na Kazimierzu, where you can try this iconic Polish street food with a variety of toppings. It's a great spot to experience authentic zapiekanki while exploring one of Kraków's most interesting neighborhoods!
More Polish recipes
Looking for other recipes like this? Try these:
Recipe
Zapiekanka
Ingredients
- 2 demi baguettes or sub rolls 9-inch long
- 1 lb mushrooms white button or baby bella, cleaned
- 1 yellow onion chopped
- 8 oz mozzarella cheese grated
- 1-2 tablespoon whipped cream cheese or other spreadable cheese, such as Boursin
- ½ teaspoon salt or more, to taste
- ¼ teaspoon black pepper or more
- 2 spring onions or chives chopped
- tomato ketchup for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Grate the mushrooms using the large holes of a box grater. Heat a little oil or butter in a large skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
- Add the grated mushrooms, salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms are soft and most of their moisture has evaporated.
- Let the mushroom mixture cool a little, then stir in ⅔ of the shredded mozzarella and cream cheese.
- Assemble the zapiekanki. Slice the baguettes in half lengthwise to make 4 pieces. Divide the mushroom mixture evenly among the baguettes and top with shredded mozzarella.
- Place the assembled baguettes on the prepared baking sheet and bake for about 20 minutes, or until the cheese is melted and bubbly and the bread is crispy. Drizzle with ketchup, sprinkle with chopped green onions or chives, and serve hot.
Notes
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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