Hawaiian Zapiekanka (Hawaiian-Style Open Faced Sandwich)

A crispy baguette served open face with a mixture of mushrooms, kielbasa, mozzarella, black olives and pineapple wedges, drizzled with a Pineapple Paprika Ketchup.

Total Time:
25 min

Servings:
10

Ingredients

Pineapple Paprika Ketchup:

1 cup ketchup

½ cup pineapple juice, reserved juice from DOLE® Pineapple Wedges

1 Tbsp paprika

1 Tbsp horseradish, grated

Zapiekanka Ingredients:

5 French baguettes, sliced in half

20 ounces mushrooms, sliced and sautéed in olive oil

20 ounces kielbasa, cooked and sliced thin

10 ounces mozzarella, shredded

5 ounces black olives

20 ounces DOLE Tropical Gold® Pineapple Pizza Wedges, drained & juice reserved

¼ cup basil, for garnish

Directions

Prepare Pineapple Paprika Ketchup:

Mix ketchup, pineapple juice, paprika, and horseradish in small saucepan and heat for 5 minutes over low. Keep warm for service.

Make Hawaiian Zapiekanka:

Preheat oven to 425˚F. Place baguette halves on cookie sheet. Layer mushrooms onto bread, then a layer of kielbasa. Add mozzarella and top with olives and pineapple wedges. Cook for 10 minutes in oven.
Garnish with basil and drizzle with warm Pineapple Paprika Ketchup.

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