Zapiekanka (Polish Open Face Sandwich) Set
1 hour 30 minutes
1 complete set of
Zapiekanka is a popular Polish street food featuring a toasted baguette topped with sautéed mushrooms, melted cheese, and variety of toppings such as ham, herbs, sauces or vegetables. Often served hot and crispy, it offers a delightful blend of flavors and textures, making it an ultimate comfort food. Perfect for a quick snack with a satisfying meal!
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- Zapiekanka (Polish Open Face Sandwich)
- Surówka Z Kapusty (Traditional Polish Cabbage Salad)
- Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
- Dairy Product
250 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
599.1 kcal
Carbohydrate
71.8 g
Fat
19.6 g
Protein
34.0 g
- Zapiekanka (Polish Open Face Sandwich)
- Surówka Z Kapusty (Traditional Polish Cabbage Salad)
- Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
- Dairy Product
250 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
722.8 kcal
Carbohydrate
82.9 g
Fat
24.9 g
Protein
41.8 g
- Zapiekanka (Polish Open Face Sandwich)
- Surówka Z Kapusty (Traditional Polish Cabbage Salad)
- Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
- Dairy Product
250 ml UHT banana flavored milk - Fruit
4 sliced (40 g) Yellow watermelon
Nutrition Value in 1 Serving
Calories
889.4 kcal
Carbohydrate
103.4 g
Fat
32.0 g
Protein
47.0 g
Zapiekanka (Polish Open Face Sandwich)
Ingredients :
| 1 pc (40g) | Small baguette (or half a regular baguette) |
| 20 g | Button mushrooms, sliced |
| 20 g | Cremini mushroom, sliced |
| 10 g | Oyster mushroom, sliced |
| 1/2 no | Onion, finely chopped |
| 1 tsp | Cooking oil |
| 10 g | Shredded cheese (mozzarella and cheddar) |
| 40 g | Chicken ham, diced |
| 10 ml | Tomato ketchup (for drizzling) |
| 5 ml | Mayonaise (for drizzling) |
| Some | Fresh parsley, for garnish (optional) |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Preheat the oven to 200°C (390°F).
- Slice the baguette lengthwise into two halves, place it on a baking sheet.
- Heat the cooking oil over medium heat, add the chopped onion, mushroom, chicken ham. Cook until translucent and season with AJI-SHIO®.
- Spread the mushroom filling evenly over the cut side of the baguette. Evenly distribute the shredded cheese on top.
- Place the assembled baguette in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and golden brown and the bread is crispy.
- Once baked, remove from the oven and drizzle with ketchup dan mayonnaise. Garnish with chopped fresh parsley, and enjoy hot.
Surówka Z Kapusty (Traditional Polish Cabbage Salad)
Ingredients A
| 20 g | Green cabbage, thinly sliced |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, seeded, julienned |
| 2 g | Fresh dill |
Ingredients B: dressing
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | Olive oil |
| 1½ tsp | Lemon juice |
| 1½ tsp | Apple cider vinegar |
- In a small bowl, whisk together ingredient (B) until it is fully dissolved.
- Combine the cabbage, carrots, cucumber, and dill. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated. Serve cold.
Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
Ingredients A:
| 1½ cups | Water |
| 60 g | Beetroot, peeled and cubed |
| 10 g | Carrot, peeled and cubed |
| 1/4 no | Holland onion, chopped |
| 10 g | Celery, peeled and cubed |
| 1/2 no | Granny smith apple (green apple), peeled and cubed |
| 1 pc | Bay Leaf |
| 1/2 tbsp | Apple cider vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: dumpling (Uzkami)
| 3 pcs | Dumpling skin, round shape |
| 10 g | Button mushrooms, chopped |
| 10 g | Cremini mushroom, chopped |
| 10 g | Oyster mushroom, chopped |
| 1/4 no | Onion, chopped |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Cooking oil |
- Prepare the Barszcz: Boil water, beetroot, carrot, onion, celery, apple and bay leaf, cook until veggies are soft and tender.
- Season with AJI-NO-MOTO® and salt. Strain the soup, then return it to the pot.
- Stir in Pal Sweet® and apple cider vinegar. Adjust sweetness and acidity if needed.
- Prepare the Uzkami: Cook chopped onion in oil until golden, then add mushrooms. Season with AJI-SHIO®. Let it cool.
- Fill dumpling skins with the mushroom mixture, fold, and seal.
- Boil salted water, cook dumplings until they float, then drain. Add dumplings to the hot soup just before serving.
Zapiekanka (Polish Open Face Sandwich)
Ingredients :
| 1 pc (50g) | Small baguette (or half a regular baguette) |
| 20 g | Button mushrooms, sliced |
| 20 g | Cremini mushroom, sliced |
| 10 g | Oyster mushroom, sliced |
| 1/2 no | Onion, finely chopped |
| 1 tsp | Cooking oil |
| 10 g | Shredded cheese (mozzarella and cheddar) |
| 40 g | Chicken ham, diced |
| 10 ml | Tomato ketchup (for drizzling) |
| 5 ml | Mayonaise (for drizzling) |
| Some | Fresh parsley, for garnish (optional) |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Preheat the oven to 200°C (390°F).
- Slice the baguette lengthwise into two halves, place it on a baking sheet.
- Heat the cooking oil over medium heat, add the chopped onion, mushroom, chicken ham. Cook until translucent and season with AJI-SHIO®.
- Spread the mushroom filling evenly over the cut side of the baguette. Evenly distribute the shredded cheese on top.
- Place the assembled baguette in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and golden brown and the bread is crispy.
- Once baked, remove from the oven and drizzle with ketchup dan mayonnaise. Garnish with chopped fresh parsley, and enjoy hot.
Surówka Z Kapusty (Traditional Polish Cabbage Salad)
Ingredients A
| 20 g | Green cabbage, thinly sliced |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, seeded, julienned |
| 2 g | Fresh dill |
Ingredients B: dressing
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | Olive oil |
| 1½ tsp | Lemon juice |
| 1½ tsp | Apple cider vinegar |
- In a small bowl, whisk together ingredient (B) until it is fully dissolved.
- Combine the cabbage, carrots, cucumber, and dill. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated. Serve cold.
Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
Ingredients A:
| 1½ cups | Water |
| 60 g | Beetroot, peeled and cubed |
| 10 g | Carrot, peeled and cubed |
| 1/4 no | Holland onion, chopped |
| 10 g | Celery, peeled and cubed |
| 1/2 no | Granny smith apple (green apple), peeled and cubed |
| 1 pc | Bay Leaf |
| 1/2 tbsp | Apple cider vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: dumpling (Uzkami)
| 3 pcs | Dumpling skin, round shape |
| 10 g | Button mushrooms, chopped |
| 10 g | Cremini mushroom, chopped |
| 10 g | Oyster mushroom, chopped |
| 1/4 no | Onion, chopped |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Cooking oil |
- Prepare the Barszcz: Boil water, beetroot, carrot, onion, celery, apple and bay leaf, cook until veggies are soft and tender.
- Season with AJI-NO-MOTO® and salt. Strain the soup, then return it to the pot.
- Stir in Pal Sweet® and apple cider vinegar. Adjust sweetness and acidity if needed.
- Prepare the Uzkami: Cook chopped onion in oil until golden, then add mushrooms. Season with AJI-SHIO®. Let it cool.
- Fill dumpling skins with the mushroom mixture, fold, and seal.
- Boil salted water, cook dumplings until they float, then drain. Add dumplings to the hot soup just before serving.
Zapiekanka (Polish Open Face Sandwich)
Ingredients :
| 1 pc (85g) | Small baguette (or half a regular baguette) |
| 20 g | Button mushrooms, sliced |
| 20 g | Cremini mushroom, sliced |
| 10 g | Oyster mushroom, sliced |
| 1/2 no | Onion, finely chopped |
| 1 tsp | Cooking oil |
| 10 g | Shredded cheese (mozzarella and cheddar) |
| 60 g | Chicken ham, diced |
| 10 ml | Tomato ketchup (for drizzling) |
| 7 ml | Mayonaise (for drizzling) |
| Some | Fresh parsley, for garnish (optional) |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- Preheat the oven to 200°C (390°F).
- Slice the baguette lengthwise into two halves, place it on a baking sheet.
- Heat the cooking oil over medium heat, add the chopped onion, mushroom, chicken ham. Cook until translucent and season with AJI-SHIO®.
- Spread the mushroom filling evenly over the cut side of the baguette. Evenly distribute the shredded cheese on top.
- Place the assembled baguette in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and golden brown and the bread is crispy.
- Once baked, remove from the oven and drizzle with ketchup dan mayonnaise. Garnish with chopped fresh parsley, and enjoy hot.
Surówka Z Kapusty (Traditional Polish Cabbage Salad)
Ingredients A
| 20 g | Green cabbage, thinly sliced |
| 10 g | Carrot, julienned |
| 10 g | Cucumber, seeded, julienned |
| 2 g | Fresh dill |
Ingredients B: dressing
| 1 tsp | AJI-SHIO® Flavoured Pepper |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | Olive oil |
| 1½ tsp | Lemon juice |
| 1½ tsp | Apple cider vinegar |
- In a small bowl, whisk together ingredient (B) until it is fully dissolved.
- Combine the cabbage, carrots, cucumber, and dill. Pour the dressing over the salad and gently toss to combine, ensuring that all ingredients are evenly coated. Serve cold.
Barszcz Uzkami (Polish Beetroot Soup with Dumpling)
Ingredients A:
| 1½ cups | Water |
| 60 g | Beetroot, peeled and cubed |
| 10 g | Carrot, peeled and cubed |
| 1/4 no | Holland onion, chopped |
| 10 g | Celery, peeled and cubed |
| 1/2 no | Granny smith apple (green apple), peeled and cubed |
| 1 pc | Bay Leaf |
| 1/2 tbsp | Apple cider vinegar |
| 1 sachet | Pal Sweet® Sweetener |
| 1 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
Ingredients B: dumpling (Uzkami)
| 3 pcs | Dumpling skin, round shape |
| 10 g | Button mushrooms, chopped |
| 10 g | Cremini mushroom, chopped |
| 10 g | Oyster mushroom, chopped |
| 1/4 no | Onion, chopped |
| 1/2 tsp | AJI-SHIO® Flavoured Pepper |
| 1 tsp | Cooking oil |
- Prepare the Barszcz: Boil water, beetroot, carrot, onion, celery, apple and bay leaf, cook until veggies are soft and tender.
- Season with AJI-NO-MOTO® and salt. Strain the soup, then return it to the pot.
- Stir in Pal Sweet® and apple cider vinegar. Adjust sweetness and acidity if needed.
- Prepare the Uzkami: Cook chopped onion in oil until golden, then add mushrooms. Season with AJI-SHIO®. Let it cool.
- Fill dumpling skins with the mushroom mixture, fold, and seal.
- Boil salted water, cook dumplings until they float, then drain. Add dumplings to the hot soup just before serving.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Pepper Recipes
Pal Sweet® Recipes
