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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.

Explore DOLE Products in This Recipe

DOLE Tropical Gold® Pineapple Pizza Wedges in Light Syrup 12/29oz