Low Country Muffuletta
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Recipe courtesy of Kardea Brown

Low Country Muffuletta

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  • Level: Easy
  • Total: 5 hr 15 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
Muffulettas are a New Orleans specialty sandwich, packed with sliced cheeses, hard meats and olive salad. I thought it would be fun to do my Low Country spin on this favorite sandwich of mine, replacing the olive salad with my chow chow and pimientos and adding some sautéed smoked sausage and onions to the mix. The great thing about this sandwich? The longer it sets, the better it gets!

Ingredients

Directions

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.)