The Zapiekanka

This week I put my tastebuds to an opened faced sandwich traditionally sold as street food in Poland; a Zapiekanka. Firstly it’s just a great word in itself to repeat over and over, but it’s also simple to make and just an all round comfort food. I actually served this sandwich up as a starter to an evening dinner, like bruschetta with a twist, and it went down really well!

I added garlic to the mushrooms and used spring onions instead of traditionally used chives.

1 small baguette, sliced in half lengthways
1 ball of mozzarella, thinly sliced
2 handfuls of mushrooms, peeled and sliced
2 cloves of garlic
2 spring onions (or chives), sliced

1. Sauté the mushrooms in a frying pan with the garlic and a little oil.
2. Place the mushrooms on each slice of baguette and top with the mozzarella. Put the baguette slices under the grill for 5 minutes until the cheese has melted and the bread toasted slightly.
3. Finish with a sprinkle of spring onion and a squirt of ketchup!


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