What is the traditional base of Polish zapiekanka, an open-faced street-food sandwich?

Polish zapiekanka traditionally uses half a baguette as its open-faced sandwich base.

The bread is split lengthwise, covered with mushrooms and cheese, and baked until the cheese melts. Ketchup is commonly added after baking, although toppings vary widely today. The result resembles a long, toasted pizza sandwich and is usually eaten as a quick snack.

Zapiekanki became especially popular in Poland during the 1970s, when food choices were more limited and inexpensive baked snacks suited busy city life. Kraków’s Plac Nowy is particularly famous for its zapiekanka stalls.

Modern versions may include ham, vegetables, sausage, or sauces, but the baguette-like bread remains the defining foundation. It is sometimes confused with ordinary pizza because of the cheese and mushroom topping, yet zapiekanka is shaped and served as a single elongated sandwich.