Zapiekanka (Polish Open-Faced Sandwich) on Gluten-Free Baguette

Ingredients

• 1 Gluten-Free Baguette, halved lengthwise
• 8 oz Mushrooms, sliced
• 0.25 Onion, chopped
• 1 tbsp Olive Oil
• 0.25 tsp Salt
• 0.125 tsp Black Pepper
• 1 cup Shredded Mozzarella Cheese
• 4 tbsp Ketchup

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a skillet over medium heat. Add mushrooms and onion and cook until softened, about 5-7 minutes. Season with salt and pepper.
3. 3Place the gluten-free baguette halves on a baking sheet.
4. 4Top each baguette half with the mushroom mixture, then sprinkle with mozzarella cheese.
5. 5Bake for 8-10 minutes, or until the cheese is melted and bubbly.
6. 6Drizzle with ketchup and serve immediately.

Substitutions

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