Zapiekanki

Method6 steps · about 50 min

1. 1

   Step 1: Heat the oven to 200°C/180°C fan/gas 6. Bake the two part-baked baguettes for 8–10 minutes, then let them cool.

   Finish baking the part-baked baguettes · 10 minUses 2 part-baked baguettes (150 g each)

2. 2

   Step 2: Heat two teaspoons of butter and one teaspoon of oil over low heat. Cook the finely chopped half of the onion for 5 minutes. Add the mushrooms (300 g), raise the heat to medium and cook for 5–10 minutes, until softened and their liquid has evaporated.

   Chopped onion 5 minutes, mushrooms 5–10 minutes · 15 minUses 2 tsp of the 1 tbspbutter · 1 tsp of the 2 tspvegetable oil · Finely chopped½of the single onion · 300 g mushrooms, cut into small pieces

3. 3

   Step 3: Add the chopped garlic (1 small) and cook for 1–2 minutes. Season with salt and black pepper, stir in the mayonnaise (1 tbsp) and remove from the heat.

   Cook the garlic in mushroom filling · 2 minUses Cooked mushroom-and-chopped-onion filling · 1 small garlic clove, chopped · Salt, as needed to season the mushroom filling · Black pepper, as needed to season the mushroom filling · 1 tbsp mayonnaise

4. 4

   Step 4: Halve the baked baguettes lengthways and put them cut-side up on the tray. Spread with the cooked mushroom mixture, then add cheddar (50 g), ready ham (75 g) or pork loin, ready kabanos or pepperoni, and mozzarella (50 g). Bake for 8–10 minutes until melted and golden.

   Bake the filled baguette halves · 10 minUses Baked and cooled baguettes · Complete cooked mushroom-and-mayonnaise filling · 50 g cheddar, grated · 75 g ready ham or smoked pork loin, chopped · 75 g Polish kabanos or pepperoni, sliced · 50 g mozzarella, grated

5. 5

   Step 5: Meanwhile heat the remaining teaspoon each of butter and oil in a pan. Fry the thinly sliced remaining half-onion for 5 minutes, until golden and soft. Set aside.

   Cook the separate sliced-half onion topping · 5 minUses Remaining 1 tspbutter · Remaining 1 tspvegetable oil · Thinly sliced remaining½of the single onion

6. 6

   Step 6: Top the baked sandwiches with the cooked sliced onions, optional dill pickles (2) and chives (1 tbsp). Drizzle with ketchup and serve.

   Uses Baked loaded baguette halves · Cooked sliced-onion topping · 2 dill pickles, finely sliced, optional · 1 tbsp sliced chives · Tomato ketchup, as needed to drizzle