Kebab
Doner shaved off a spit into a bułka with cabbage salad and garlic or hot sauce, sold in Sopot from about 1972 and a Polish street staple since the 1990s.
Doner shaved off a spit into a bułka with cabbage salad and garlic or hot sauce, sold in Sopot from about 1972 and a Polish street staple since the 1990s.
Sour rye soup in bread bowl; żurek served in hollowed bread.
Poland's open street baguette, baked under cheese and never lidded. Born lean on a People's Republic shelf of mushroom and cheese, it grew a topping menu the moment supply opened after 1989.
Vegetable zapiekanka; with peppers, onions, tomatoes, corn.
Zapiekanka with ham; diced or sliced ham added to the mushroom-cheese base.
Zapiekanka with garlic sauce; white garlic mayo sauce, increasingly popular alternative to ketchup.
Blue cheese zapiekanka; with Gorgonzola or other blue cheese.
Double cheese zapiekanka; extra cheese for cheese lovers.
Zapiekanki from the windows of Kraków's okrąglak: a half-metre bagietka of mushroom and cheese, sauced at the hatch in the small hours.
The mushroom zapiekanka is the plainest, oldest reading: pieczarki cooked down until their water is gone, melted cheese, a baked baguette face, nothing loud to hide a soggy crumb behind.
Zapiekanka with oscypek; smoked sheep's cheese from the Tatra Mountains. Regional specialty.
Zapiekanka with mozzarella; for stretchier cheese.
Seared chicken strips on a split bagietka baked with mushrooms and cheese, finished with ketchup and garlic sauce at a Polish kiosk window.
Zapiekanka with sausage; sliced Polish sausage (kiełbasa) on top.
Zapiekanka with ketchup; the classic topping, applied in a zigzag pattern.
Zapiekanka with kebab meat; döner-style meat, fusion creation.
Vegetarian zapiekanka; mushrooms with various vegetables, no meat.
Italian-style zapiekanka; with salami, pepperoni, Italian herbs, mozzarella.
'Student' zapiekanka; cheap, filling, classic version popular with students.
Mexican-style zapiekanka; with jalapeños, corn, beans, spicy sauce.
The zapiekanka krakowska is the dish pinned to one address: the okrąglak, a round 1900 market hall on Plac Nowy whose hatches sell half-baguettes baked with mushroom and cheese, sauced at the window.
Classic zapiekanka; half baguette with sautéed button mushrooms (pieczarki), grated yellow cheese (usually Gouda or Edamer), toasted unti...