Zapiekanka

Ingredients

• 1 baguette (about 20 inches), cut into 4 portions
• 3 tbsp butter
• 450g white mushrooms, sliced
• 1 small onion, finely chopped
• 150g diced cooked ham (optional)
• 2 cups shredded yellow cheese (such as Gouda or Edam)
• Salt and pepper, to taste
• Ketchup, for drizzling
• 3 tbsp mayonnaise
• 1 clove garlic, minced

Before you cook

• Preheat the oven's broiler to high and set a rack about 6 inches below the heating element
• Slice the mushrooms, finely chop the onion, and dice the ham if using
• Grate or shred the cheese
• Stir the minced garlic into the mayonnaise to make the garlic sauce and set it aside

Steps

1. Melt the butter in a large skillet over medium-high heat
2. Add the chopped onion and cook for 2 minutes until softened
3. Add the sliced mushrooms and cook for 7 to 8 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving the mushrooms browned
4. Season the mushrooms with salt and pepper
5. Stir in the diced ham if using, then remove the pan from the heat
6. Split each baguette portion lengthwise without cutting all the way through, so it opens like a book
7. Lay the opened baguette pieces cut-side up on a baking sheet
8. Toast the open bread under the broiler for 1 to 2 minutes, just until the cut surface turns light golden, then pull the tray out
9. Spoon the mushroom and ham mixture evenly over the toasted bread, pressing it down lightly
10. Scatter the shredded cheese generously over the mushrooms, covering the bread right to the edges
11. Slide the tray back under the broiler and broil for 3 to 5 minutes, watching closely, until the cheese is fully melted and browned in spots
12. Remove the tray from the oven and let the zapiekanki rest for 1 minute
13. Drizzle ketchup in zigzag lines over each piece
14. Drizzle the garlic mayonnaise over the top as well
15. Cut each portion in half crosswise and serve immediately while the cheese is still molten