Andrew Lekashman
Chleb Żytni
Sour-leavened Polish rye, cut a finger thick and buttered edge to edge, under smalec, twaróg or herring as an open kanapka, with a Kraków rye loaf on record since 1421.
Chleb ze Smalcem (Góralski)
On chleb ze smalcem the fat is the whole spread: smalec, rendered pork lard set firm with skwarki and onion, on thick sour rye, a brined cucumber beside it to cut the richness. The butter of the poor.
Chleb z Masłem
Bread and butter; the simplest base for any kanapka.
Chleb Razowy
Whole grain bread; dark, dense rye bread common in Poland.
Chleb Pomorski
A thick slice of Pomeranian wheat-rye bread under lard, onion and pickled cucumber, or butter and smoked fish, as eaten in Poland's northern provinces.
Chleb na Zakwasie
Sourdough bread; traditional fermentation method.
Chleb Góralski
Highlander bread; dense, rustic mountain bread.
Burger ze Schabowym
Schnitzel burger; breaded pork cutlet as patty—Polish fusion.
Burger z Oscypkiem
Oscypek burger; with grilled smoked sheep's cheese.
