Open-faced Baguette Bakes
Crispy open-faced sandwiches made with baguette, mushrooms, bacon, sausage and melted cheese — an appetizing and hearty Polish appetizer that is prepared in just a few minutes.
Ingredients
- 2 pcs Baguette or French bread
- 15 g Butter
- 10 ml Vegetable oil
- 1 pcs Onion
- 300 g Mushrooms
- 1 clove Garlic
- 1 tbsp Mayonnaise
- 50 g Cheddar cheese
- 75 g Ham
- 75 g Kielbasa sausage
- 50 g Mozzarella
- 2 pcs Pickled dill
- 1 tbsp Chives
- Tomato ketchup
Instructions
- Preheat the oven to 200°C. Place whole baguettes on a baking sheet and dry them for 8–10 minutes until lightly golden, then remove and let cool slightly.
- In a skillet over medium heat, warm the butter and vegetable oil. Add the diced onion and cook for 5 minutes, stirring, until softened. Add the mushrooms, sliced into wedges, and cook for another 5–10 minutes until the liquid evaporates. Add the minced garlic, cook for 1–2 minutes, season with salt and pepper to taste. Remove from heat and mix with mayonnaise.
- Cut the baguettes in half lengthwise. Place them on the baking sheet with the cut side up, distribute the mushroom mixture on top. Sprinkle with Cheddar cheese, sliced ham, diced kielbasa sausage and mozzarella.
- Place the baking sheet in the preheated oven for 8–10 minutes until the cheese melts and turns golden.
- Meanwhile, warm the remaining butter and oil in a skillet and sauté the thinly sliced onion over medium heat for 5 minutes until golden and soft. Remove from heat.
- When the bakes are ready, remove from the oven and top with the caramelized onion, pickled dill (if using), sprinkle with chives and drizzle with a thin zigzag of ketchup.