Kardea Brown’s Low Country Muffuletta ​| Delicious Miss Brown | Food Network

Kardea is hosting a backyard movie night for her friends and builds up her sweet, meaty and cheesy Low Country Muffuletta sandwich!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Low Country Muffuletta
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 5 hr 15 min (includes cooling time)
Active: 25 min
Yield: 8 to 10 servings

Ingredients

2 pounds frozen bread dough, thawed
Nonstick cooking spray, for greasing
1 large egg, lightly beaten
1 tablespoon everything bagel seasoning
1 tablespoon vegetable oil
1 sweet onion, thinly sliced
8 ounces smoked sausage, such as Roger Wood, thinly sliced
Spicy mustard, for serving
Two 4-ounce jars sliced pimientos, drained
1 cup chow chow
1/2 pound thinly sliced salami
1/2 pound thinly sliced country ham
1/3 pound mozzarella slices
1/3 pound provolone slices
1/3 pound Cheddar slices

Directions

Knead the dough to form a uniform ball. Place in a lightly greased Dutch oven. Cover and let rise at room temperature until doubled in size, 2 to 3 hours.

Preheat the oven to 350 degrees F.

Brush the top of the bread with the egg and sprinkle with the everything bagel seasoning. Bake the bread, uncovered, until golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool completely.

Heat the oil in large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook until browned, about 6 minutes. Remove from the skillet.

Cut the bread in half crosswise. To assemble the sandwich, spread the spicy mustard, pimientos and chow chow on the cut sides of the bread halves. Top the bottom half with half of the sausage and onions, half of the sliced meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap until ready to serve. (The sandwich is best after it’s rested for about an hour.)

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Kardea Brown’s Low Country Muffuletta ​| Delicious Miss Brown | Food Network

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