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Rebecka's Polish Zapiekanka

Rebecka's Polish Zapiekanka

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In honor of the end of the 2017 World Food Championships, where we had TWO Team Saucy Mama ladies representing at the Final Table, we're reminiscing and sharing some of these ladies' delicious past recipes. This one was a top contender in one of our Saucy Mama Recipe Contests, brought to you by Bacon World Champion, Rebecka Evans, of At Home with Rebecka

Polish Zapiekanka

Cut each loaf in half to make 4 servings  


½ pound bacon, cooked and crumbled
2 small French baguettes, cut in half lengthwise
4-6 cups baby portobello mushrooms, sliced (substitute with any mushroom)
1 medium shallot, coarsely chopped
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1 teaspoonfresh rosemary, chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon chili powder (optional)
2 tablespoons bacon grease
1/4-1/2 cup hot water
1/4-1/2 cup wine, white or red
2 tablespoons Saucy Mama Champagne Honey Mustard
2 teaspoons cream or milk
1 teaspoon flour
8 slices or 2 cups grated gouda or Dutch edam cheese
Salt and Pepper to taste
1 cup Suzie's Organic Ketchup
2 tablespoons Saucy Mama Cracked Pepper Marinade
2 tablespoons Suzie's Organic Mayonnaise


To prepare the mushroom base: 

Heat a cast iron skillet to medium high. Cook bacon until crisp, remove bacon from pan and crumble. Set bacon aside until ready to make sandwich.

Remove all but 2 tablespoons bacon grease from pan. Add chopped shallots, cook till translucent, about 3 minutes.

Add chopped mushrooms, (I tried mine chopped, minced and sliced. I preferred the rough cop option), reducing the heat to medium-low as this process will extract the water content in the mushrooms but not dry them out.

Sauté until mushrooms start feeling tender and drastically decrease in size, about 15-20 minutes. If mushrooms appear dry, add some of the hot water and continue to sauté.

Once the mushrooms have softened, add all the spices and herbs, and continue to cook for an additional 5 minutes. The chili is optional if you prefer some heat. After the spices have been well absorbed, add the wine, Saucy Mama Champagne Honey Mustard, water and cook for an additional 5 minutes, remembering to add extra hot water if they look dry to create a slight sauce texture.

After the liquid is well absorbed and the mushrooms are fragrant, the mixture should be thick yet still wet. Thicken the sauce by making a paste from flour, cold water, and cream; gradually stir into the mushroom mixture. Cook this mixture for an additional 5 minutes.

To prepare the Zapiekanka:

Preheat oven to 400 f degrees (200c).

On each half baguette pile several spoonsful of the cooked mushrooms, pressing the mixture down with the spoon.

Place the prepared baguettes on a baking dish and top with cheese and crumbled bacon.

Bake until cheese is bubbly and melted, about 10 minutes. remove from the oven and let cool slightly before serving as the mushrooms will be very hot.

To serve, place zapiekanka on a plate and generously top with Saucy Mama Spicy Ketchup Sauce (recipe below).

Spicy Ketchup Sauce:

Blend Suzie's Organic Ketchup, Saucy Mama Cracked Pepper Marinade and Suzie's Organic Mayonnaise in a small food processor. Transfer sauce to a squeeze bottle. Can be made ahead and kept in the refrigerator for up to 4 days.