The Polish Zapiekanka sneaks in here as another open-faced sandwich. It comes hot and topped with cheese and mushrooms, plus different types of meat, vegetables, and sauce, depending on what leftovers are available at the time. The student version is even more flexible, not requiring the usually necessary mushroom element, but just leftover bread and cheese, plus whatever can be found in the house. Well, in the kitchen, at least.
Makes 1
INGREDIENTS
Vegetable oil, for frying
1 red onion, chopped
1 red or green bell pepper, seeded and chopped
6 button mushrooms, sliced
2 pickled jalapeño chilies, drained and chopped
A handful of pitted (stoned) black olives, sliced
½ baguette, cut in half lengthwise
Grated cheese of your choice, for melting
Ketchup, to serve
Heat a little vegetable oil in a frying pan or skillet and gently cook the red onion, bell pepper, and mushrooms until soft and starting to color. Add the jalapeños and olives and cook gently, stirring, for a few minutes more, until heated through.
Preheat the broiler (grill) to high.
Take each baguette half and scoop out some of the crumb to make a “bread boat” shape, then heap some of the filling into each half and top with a good layer of cheese. Toast under the broiler until the cheese is bubbling and golden. Serve at once with ketchup.
