- 1 French baguette1
- 8 slices Krakus® Original Polish Ham8 slices
- 4 ounces Mushrooms, thinly sliced4 ounces
- 1 pint Cherry tomatoes, equal parts halved and whole1 pint
- 1 Shallot, diced1
- 4 ounces Asiago cheese, freshly grated4 ounces
- 1 tbsp Red wine vinegar1 tbsp
- 2 tbsp Olive oil, plus extra2 tbsp
- Salt and Pepper
- Unsalted butter
Separate the pint of cherry tomatoes into two halves. Keep one group of the tomatoes whole, and cut the tomatoes that remain in halves.
Add oil to lightly coat the bottom of a wide pan over medium heat. Add diced shallots to pan and cook for about 4 minutes, or until they have softened and look translucent. Season with salt and freshly ground black pepper.
Add cherry tomatoes to the pan with the shallots. Reduce the heat to medium-low. Cook the tomatoes and shallots for another 4 minutes. When the tomatoes start to release some of their juices, take your spoon and mash some of the tomatoes. Make sure to keep some of the tomatoes halves and wholes in tact so that your sauce has some texture to it.
Remove the tomato/shallot pan from the heat and add 1 tbsp red wine vinegar and 2 tbsp olive oil. Stir to combine and leave to cool slightly. Add 1 tbsp unsalted butter to a separate pan over medium-high heat. Add sliced mushrooms to pan; season with salt and freshly ground black pepper. Saute the mushrooms for 3-5 minutes or until they have softened and slightly browned. Remove pan from heat.
Layer 2 slices of Krakus® Original Polish Ham on each baguette, folding each slice to create a beautiful presentation. Top the Krakus Original Polish Ham on each baguette with approximately 2 tbsp sautéed mushrooms.
Sprinkle an even layer of shredded asiago cheese over the Krakus® Original Polish Ham and mushrooms. Arrange the baguettes on a baking sheet, and place under the broiler for about 5-7 minutes. Check after 5 minutes to ensure they don’t burn.
Remove the zapiekanki from the oven. Top with roasted tomato vinaigrette and freshly chopped chives.