Matador Network Feature: “Open-faced sandwiches are a national obsession in Poland for all the right reasons.”

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One of the goals in my “professional” life is to make Polish food known beyond dumplings “pierogi” and cabbage rolls “gołąbki”. I’m hoping that this article will take me one step forward.

Please read by clicking on the image below:


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2 Comments

  1. What an interesting and insightful article! I happened to come across it while eating a simple, broiled open-faced sandwich with mayo, sharp cheddar, pickled red onions, kalamata olives, and pepperoni on my homemade sourdough bread. Would that qualify as a kanapka even though it’s broiled? If so, I’ve been experimenting with different toppings for broiled kanapki for the last few months and didn’t even know it! Now I’m keen to try some more Polish toppings like the cheese spreads (do you have a recipe?), different meats and pickles. Any advice on a simple combo to try with ingredients available in Minnesota? There is a nice little European grocery nearby I’m sure I could find more tradition ingredients, too. 🙂

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