Zapiekanki (Polish Open Baguette Toasts)

Ingredients

• 2baguettes
• 1 tbspbutter, divided
• 2 tspvegetable oil, divided
• 1onion, half finely chopped for mushroom mix, half thinly sliced for caramelising
• 300 gmushrooms, sliced
• 1 clovegarlic, finely chopped
• 1 tbspmayonnaise
• 50 gcheddar cheese, grated
• 75 gham, sliced
• 75 gpolish kabanos, sliced
• 50 gmozzarella, grated or torn
• 2dill pickles, optional, sliced
• 1 tbspchives, snipped
• tomato ketchup, a drizzle, to finish

Method

1. 1

   Heat oven to 200C/180C fan/gas 6. Bake the baguettes on a tray for 8–10 minutes, then leave to cool.

2. 2

   Heat 2 tsp butter and 1 tsp oil in a pan over low heat. Cook the chopped onion for 5 minutes until soft. Add the mushrooms, increase to medium heat and cook for 5–10 minutes until soft and all liquid has evaporated. Add the garlic and cook for 1–2 minutes. Season, stir in the mayonnaise and remove from heat.

3. 3

   Halve the baguettes lengthways and place cut-side up on the baking tray. Spread the mushroom mixture over each half, then top with Cheddar, ham, kabanos and mozzarella. Bake for 8–10 minutes until the cheese has melted and is golden.

4. 4

   Meanwhile, heat the remaining butter and oil in a pan over medium heat. Fry the sliced onion for 5 minutes until golden and soft.

5. 5

   Top the baked baguettes with the caramelised onion, dill pickles if using, chives and a drizzle of ketchup.