Zapiekanka — Polish Baguette Melt

Ingredients

• 1 baguette, halved lengthwise then crosswise
• 10 oz mushrooms, finely chopped
• 1 small onion, finely diced
• 2 tbsp butter
• 1½ cups grated cheese (gouda or mozzarella)
• Ketchup — traditional and mandatory in Kraków
• Chives, to finish
• Salt and black pepper

Method

1. Heat the oven to 425°F (220°C). Cook the mushrooms and onion in the butter over medium-high until their water is gone and they're browned and concentrated, 6–8 minutes. Season well.
2. Pull a little bread from the cut faces of the baguette to make shallow troughs — more topping real estate, less topple.
3. Load each piece with the mushroom mixture, then bury under the cheese, edge to edge — exposed bread edges burn while cheese-covered ones bronze.
4. Bake 8–10 minutes until the cheese is molten and spotted gold and the bread's underside is crisp.
5. Zigzag ketchup over the top (this is canon, not a suggestion), scatter with chives, and eat hot with both hands.