Zapiekanka (Poland)

Traditional Zapiekanka image from a Polish site.

Diet

[x] Flexitarian + Omnivore
[O] Vegan
[O] Vegetarian
[O] Pescatarian 
[x] Gluten free: gluten free bread
[O] Weight Maint
[O] Keto Diet
[O] Mediterranean 
[O] Lectin Avoidance: wheat, peppers, milk
[O Oxalate Avoidance: skip ketchup on sandwich
[O] Purine Avoidance: skip ketchup on sandwich, processed meat (?)
[x] Allergies: TOMATO, PROCESSED MEAT, MILK

Zapiekanka

A Polish street food, sandwich featuring sausage.
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Course: Lunch
Cuisine: Poland
Keyword: Polish sandwich, sausage sandwich, Zapiekanka
Servings: 4
Calories: 745kcal
Author: Patty

Ingredients

  • 1 T olive oil
  • 2 Kielbasa sausage sliced into coins after cooked
  • 1 T unsalted European butter
  • 3 C sliced mixed mushrooms
  • 1 diced yellow onion
  • 1 diced red bell pepper
  • 1 baguette in 4″ segments, then half so open faced
  • 2 C grated Gouda cheese 1/4C cheese per bread slice
  • salt and pepper
  • pinch red pepper flakes per sandwich
  • pinch sprinkle of paprika per sandwich
  • 4 T Catsup 1 quick squirt of catsup on top

Instructions

Prep the Sandwich Makings

  • First, wash the peppers, and slice the mushrooms, onions, pepper and grate the cheese.
  • Cook a polish sausage in a skillet with some oil and once done, cool and then slice into small circular cuts. Slice the sausage on a meat cutting board so you have numerous coins, you want four servings from those sausage rounds.

Prep Veggies

  • In the same skillet, add butter to saute the onions, mushrooms and bell pepper. Add salt + pepper and continue to saute until onions are carmalized and mushrooms have shed their water and reduced in size.

Prep the Bread

  • Cut baguette into portions (4″ long sandwiches) and then halved.
  • Toast the bread in toaster, on a skillet, or in the oven.

Make the Sandwich

  • On both sides of the open face sandwich, add a portion of the onion and mushrooms, sprinkle pepper, red pepper flakes, and paprika. Top with rounds of sausage, and portion of the grated cheese.
  • Place the sandwich on a parchment lined baking sheet, move to 350F oven to melt.
  • Serve open faced with a quick squirt of catsup on top.

Notes

This is what I would get as street food from Polish vendors in Europe. I found a website so I could verify the ingredients, and, although we have some differences, we are in agreement about the basic structure of this food. The main difference is that the street food I had had sausage and red peppers in it while this recipe does not.

Nutrition

Calories: 745kcal | Carbohydrates: 54g | Protein: 40g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 1553mg | Potassium: 884mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1773IU | Vitamin C: 41mg | Calcium: 889mg | Iron: 3mg