Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, polish open sandwich. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Polish Open Sandwich is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Polish Open Sandwich is something that I’ve loved my entire life.
Polish open-faced sandwiches (also known as French-bread pizzas) are popular street food in the What makes the open-faced sandwich authentic is a thick drizzle of Polish ketchup across the top. Open sandwiches, apart from their ubiquity at parties, were introduced in restaurants. So, do modern Poles prefer open or closed sandwiches?
To get started with this recipe, we have to prepare a few components. You can have polish open sandwich using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Polish Open Sandwich:
- Make ready 2 thick slices of rye bread
- Take 2 traditional hunter's sausages (kielbasa mysliwska tradycyjna)
- Take 1 cup Polish sauerkraut (kapusta kwaszona)
- Prepare 2 tbsp Polish mustard (musztarda Sarepska)
- Take 1 tsp oil, for the griddle
- Make ready 2 dill pickles, to serve
Famous Polish street food called Zapiekanka or Zapiekanki. You can find this open face mushroom What is the Origin of Polish Open Face Sandwich Called Zapiekanka. If you've ever gone to Poland. An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of one or more slices of bread with one or more food items on top.
Instructions to make Polish Open Sandwich:
- Heat griddle and brush with oil.
- Split sausages lengthwise.
- Put sausages on the griddle and cook for 3-5 minutes, pressing down to get marks from the griddle.
- Move the sausages.to the side and put the slices of rye on the griddle, giving them around a minute each side…keep checking.
- Meanwhile warm the sauerkraut in a small pot.
- To serve place rye bread on plates, then squeeze any liquid out of the sauerkraut before putting it on the toasted rye.
- Put a sausage on top of each piece, then top with mustard.
- Put dill pickles on the side, and cut in half (if necessary…can be easier to eat that way)
We don't have any particular story with this dish. Polish open-face sandwiches (also known as French-bread pizzas) are popular street food in the bigger cities of Poland. They're known as zapiekanki (plural) or zapiekanka, which is singular. Large or small, the Polish open sandwich will include pretty much whatever you have lying in your fridge - cheese, lettuce, tomato slices, egg, dill, whatever. And is Poland's favorite sandwich kanapka or zapiekanka?
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