Krakowska Zapiekanka
Recipes with Krakowska
The famous Polish street food: a toasted baguette half loaded with sliced Krakowska, sauteed mushrooms, and melted cheese. A Krakow classic from the Plac Nowy market.
Prep Time
15 min
Cook Time
15 min
Servings
4
Difficulty
Easy
Ingredients
- 2 baguettes, halved lengthwise
- 250g Krakowska, thinly sliced
- 300g white mushrooms, sliced
- 200g shredded mozzarella or Gouda
- 1 onion, diced
- 2 tbsp butter
- Ketchup for drizzling
- Fresh chives, chopped
- Salt and pepper
Steps
Preheat oven to 200C (390F) with the broiler on. Melt butter in a skillet over medium-high heat and saute the mushrooms and onion for 6-8 minutes until golden and all liquid has evaporated. Season with salt and pepper.
Place the baguette halves cut-side up on a baking sheet. Spread the sauteed mushroom mixture evenly over each half.
Layer the Krakowska slices over the mushrooms, overlapping slightly. Top generously with shredded cheese.
Broil for 4-5 minutes until the cheese is melted, bubbly, and golden brown in spots. Watch carefully -- it can burn quickly.
Remove from oven, drizzle with ketchup in a zigzag pattern (this is traditional, not optional), and scatter chopped chives on top. Cut into portions and serve hot.
Tips
For the most authentic experience, the ketchup drizzle is non-negotiable -- it is part of the zapiekanka tradition. Some modern versions use garlic sauce instead, but purists stick with ketchup.