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Garlic Bread Zapiekanka

A game day version of Polish street-food zapiekanka: crispy garlic bread loaded with shredded chicken, sautéed mushrooms and onions, melty mozzarella and the classic ketchup drizzle.
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Ingredients
  

  • ½ Italian loaf halved crosswise and split lengthwise (use one half)
  • 4 tablespoons unsalted butter softened
  • 3 garlic cloves grated
  • 1 tablespoon fresh parsley finely chopped
  • Pinch of kosher salt
  • 12 ounces boneless skinless chicken breast
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 ounces button mushrooms sliced
  • 4 ounces shiitake mushrooms stems removed, sliced
  • 1 yellow onion diced
  • ¼ teaspoon black pepper
  • ½ teaspoon kosher salt
  • 1½ cups shredded mozzarella
  • 3 tablespoons ketchup for drizzling
  • 1 tablespoon chives or green onion chopped

Instructions
 

  • Make garlic butter: Heat the oven to 425°F. Mix the softened butter, grated garlic, parsley and a pinch of salt. Spread it over the cut sides of the bread and place the bread on a sheet pan.
  • Toast the bread: Toast until the edges are golden and lightly crisp, about 8 to 10 minutes. This keeps the bread from going soggy under the toppings.
  • Cook the chicken: Season the chicken with garlic powder and ½ teaspoon salt. Sear in 1 tablespoon olive oil over medium-high heat, 5 to 6 minutes per side, until it reaches 165°F. Rest 5 minutes, then shred with two forks.
  • Sauté mushrooms and onion: In the same pan, add the remaining olive oil and the butter. Add the button mushrooms, shiitake mushrooms and onion. Cook over medium-high heat, stirring only occasionally, until golden and the liquid has cooked off. Season with black pepper and the remaining salt.
  • Load it up: Toss the shredded chicken with the mushroom mixture. Pile it onto the toasted garlic bread, then cover with the mozzarella.
  • Bake off: Bake until the cheese is melted and bubbly, about 8 to 10 minutes. Broil for the last minute for extra color, watching closely.
  • Drizzle and serve: Zigzag the ketchup across the top, sprinkle with chives or green onion, and slice into pieces.

Notes

Searing the chicken in the same pan before the mushrooms builds extra flavor, so don’t wipe the pan out.
Shortcut: Use shredded rotisserie chicken to skip step 3.
Make ahead: Cook the chicken and mushroom mixture up to 2 days ahead. Toast, load and bake right before serving.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes.