Zapiekanka

Method

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1. Heat the oil and cook the onion 4 minutes over medium heat.

   Mark done

2. Add the mushrooms and cook 8 to 10 minutes over medium-high, stirring, until all the liquid has gone and they start to brown. This is the step people rush.

   Mark done Start 8 min timer

3. Add the garlic, marjoram, salt and pepper and cook 1 minute more. Cool slightly.

   Mark done

4. Heat the grill and lay the baguette halves cut side up on a tray.

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5. Grill the bread alone for 2 minutes to dry the surface.

   Mark done Start 2 min timer

6. Spread the mushrooms over and cover thickly with the grated cheese.

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7. Grill 4 to 5 minutes until the cheese is fully melted and blistered in places.

   Mark done Start 4 min timer

8. Zigzag the ketchup over, scatter the chives, and cut each half into two.

   Mark done

Chef’s Tips

• Cook the water out of the mushrooms. A wet mushroom mixture ruins the bread.
• Toast the cut bread before topping it — two minutes, and it stays crisp underneath.
• The ketchup goes on after grilling, not before.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold Żywiec
• Pickled cucumbers
• Eaten standing up, late

Storage & Reheating

Best within minutes of coming out. The mushroom mixture refrigerates 3 days and makes assembly a five-minute job.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.