Zapiekanka Polish Pizza

What’s Cooking in Gail’s Kitchen? Food With Soul: Zapiekanka Polish Pizza! Open-faced sandwiches, especially made with crusty artisan breads, are incredibly satisfying when craving a pizza-like meal. Although now there are a bazillion variations of the traditional Polish snack originally sold by street vendors, this recipe serves as a starting point for something new and different. Sauces may range from tomato ketchup to spicy sriracha to garlic mayo. It’s all about the cravings of the moment.

ZAPIEKANKA POLISH PIZZA

Ingredients:

1 baguette, sliced lengthwise

8 ounces button mushrooms, chopped

1 onion, peeled and chopped

2 tablespoons olive oil

1 teaspoon seasoned salt

1/4 teaspoon black pepper

4 ounces provolone cheese, sliced

4 ounces sharp cheddar cheese, sliced

2 tablespoons tomato ketchup

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Place baguettes on baking sheet. Scoop out a well in each baguette slice; discard filling. Set aside. In a large skillet, warm olive oil. Sauté chopped mushrooms and onions for 10 minutes, until browned. Sprinkle with seasoned salt and black pepper. Layer the provolone and sharp cheddar cheeses over baguettes. Arrange the sautéed mushrooms and onions over top. Bake 10 minutes, or until cheese is melted and bread is golden brown. Drizzle tomato ketchup over all. Serve hot.

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