Mushroom Zapiekanki Baguettes with Cucumber Dill Salad

Crispy toasted French baguette halves piled high with sautéed mushrooms, ham, and melted Gouda, paired with refreshing mizeria salad.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 8
• Cuisine: Polish
• Difficulty: Easy
• Cost: $6.78/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein

Tags

• bake
• quick
• comfort food
• savory
• fresh
• tangy
• rich

Ingredients

• 2 French baguettes (halved lengthwise and crosswise into 8 portions)
• 1.5 pound cremini mushrooms (finely chopped)
• 1 pound deli ham (diced)
• 16 ounce Gouda cheese (shredded)
• 1 yellow onion (medium, diced)
• 2 tablespoon butter
• 0.5 cup ketchup
• 2 English cucumbers (thinly sliced)
• 1 cup sour cream
• 0.25 cup fresh dill (chopped)
• 2 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 425°F. Heat 2 tablespoons butter in a skillet over medium-high heat and sauté 1 diced yellow onion and 1 1/2 pounds chopped cremini mushrooms for 5 minutes until soft; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Arrange 2 halved French baguettes on a baking sheet. Top evenly with the mushroom mixture, 1 pound diced deli ham, and 16 ounces shredded Gouda cheese.
3. Bake in oven for 8 minutes until cheese is completely melted and bubbling.
4. While baguettes bake, combine 2 sliced English cucumbers, 1 cup sour cream, 1/4 cup chopped fresh dill, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl for the cucumber dill salad.
5. Drizzle baked zapiekanki with 1/2 cup ketchup and serve warm alongside chilled cucumber dill salad.

Notes

Zapiekanki are a popular Polish street food traditionally finished with a zig-zag drizzle of ketchup.

Nutrition (per serving)

• Calories: 681
• Protein: 33.2 g
• Carbohydrates: 67.3 g
• Fat: 27.8 g
• Fiber: 3 g
• Sodium: 2027 mg
• Saturated Fat: 15.3 g
• Sugar: 10.7 g
• Cholesterol: 118 mg