Cheese and Mushrooms Open-Faced Sandwich
An easy recipe for homemade cheese and mushroom open-faced sandwich, known in Poland 🇵🇱 as “zapiekanka”. A recipe that always works, perfect for an afternoon meal or as party food.
preparation: 30 minutes
making: 30 minutes
total: 1 hour(s) 00 minutes
servings: 8 portions
nutrition: 250 calories per serving
- 400g of closed-cup white mushrooms
- 1 white onion
- 2 garlic cloves
- salt, for taste
- black ground pepper, for taste
- ground paprika, for taste
- oil, for greasing
- 4 regular sandwich baguettes or 2 long baguettes
- 200g grated mozzarella cheese alternative
- tomato ketchup
Cut the baguettes lengthwise in half, then lightly brush them with butter.
Chop the onion, crush the garlic and grate the mushrooms on a large-mesh grater.
Heat the oil in a pan and fry the onion with garlic until softened and fragrant for about a minute on medium-high heat stirring constantly.
Add mushrooms and fry them together stirring occasionally for about 8-10 minutes until the water evaporates.
Season the mushrooms with salt, pepper and ground paprika as you desire.
Preheat the oven to 220C and prepare baking trays lined with aluminium foil.
When the mushrooms are fried, remove them from the pan and place them evenly on the baguettes and sprinkle them with grated mozzarella cheese.
Place in the oven and bake for about 7 minutes until the cheese is melted and nicely golden brown around the edges.
Once taken out from the oven finish with tomato ketchup and serve.
Instead of closed cup white mushrooms, you can use chestnut mushrooms, button mushrooms or any other variety of mushrooms.
If mushrooms are too small for grating, chop them finely into medium or long rectangles.
The most important part of this recipe is well-fried mushrooms.
For extra flavour and better presentation sprinkle with chives.