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.
Pineapple Paprika Ketchup:
1 cup ketchup
½ cup pineapple juice, reserved juice from DOLE® Pineapple Wedges
1 Tbsp paprika
1 Tbsp horseradish, grated
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
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.