The “Official” Sandwich of Poland

Ingredients

• 1 piece French Baguette (fresh, crusty)
• 200 g White Button Mushrooms (sliced)
• 1 piece Yellow Onion (medium, thinly sliced)
• 150 g Shredded Cheese (mozzarella or cheddar, good melting cheese)
• 2 tbsp Ketchup (regular tomato ketchup)
• 2 tbsp Unsalted Butter (for sautéing)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 200°C (400°F) and let it preheat while you prepare the toppings.

   Time: PT10M

   Temperature: 200°C

2. Slice Baguette

   Using a serrated knife, cut the baguette lengthwise and then split it into two equal halves.

   Time: PT2M

3. Prepare Vegetables

   Thinly slice the mushrooms and onion. Pat the mushrooms dry with a paper towel.

   Time: PT5M

4. Heat Skillet

   Add butter to the skillet over medium heat and melt until foamy.

   Time: PT2M

5. Sauté Onions

   Add the sliced onion to the skillet and cook, stirring frequently, until translucent, about 3 minutes.

   Time: PT3M

6. Cook Mushrooms

   Add the sliced mushrooms, season with salt and pepper, and sauté until they release their moisture and turn golden brown, about 5 minutes.

   Time: PT5M

7. Assemble Topping

   Evenly distribute the mushroom‑onion mixture over each baguette half.

   Time: PT2M

8. Add Cheese

   Sprinkle the shredded cheese generously over the topping.

   Time: PT1M

9. Drizzle Ketchup

   Add a light squirt of ketchup over the cheese (optional, can be added after baking for a fresher taste).

   Time: PT30S

10. Bake Sandwich

    Place the assembled baguette halves on the baking sheet and bake until the cheese is fully melted and the edges of the bread are crisp, about 8 minutes.

    Time: PT8M

    Temperature: 200°C

11. Cool & Serve

    Remove from the oven, let cool for 2 minutes, then slice each half into bite‑size pieces and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

29g

Carbohydrates

57g

Fat

50g

Fiber

3g