Kardea is hosting a backyard film night for her good friends and develops her sweet, meaty and cheesy Low Country Muffuletta sandwich!
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Kardea Brown shares down-home, Southern dishes 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 discovered to prepare in her grandma's kitchen area. Nowadays, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Invite to Food Network, where learning to prepare is as basic as clicking play! Get your apron and prepare to get cookin' with some of the best chefs around the globe. We'll give you a behind-the-scenes look at our best programs, take you inside our favorite dining establishment and be your resource in the kitchen to ensure every meal is a 10/10!

Low Nation Muffuletta
DISH COURTESY OF KARDEA BROWN
Level: Easy
Total: 5 hr 15 min (includes cooling time).
Active: 25 min.
Yield: 8 to 10 portions.

Components.

2 pounds frozen bread dough, defrosted.
Nonstick cooking spray, for greasing.
1 big egg, lightly beaten.
1 tablespoon whatever bagel spices.
1 tablespoon vegetable oil.
1 sweet onion, thinly sliced.
8 ounces smoked sausage, such as Roger Wood, very finely sliced.
Spicy mustard, for serving.
Two 4-ounce jars sliced pimientos, drained pipes.
1 cup chow chow.
1/2 pound thinly sliced salami.
1/2 pound thinly sliced nation ham.
1/3 pound mozzarella slices.
1/3 pound provolone slices.
1/3 pound Cheddar slices.

Instructions.

Knead the dough to form a consistent ball. Place in a gently greased Dutch oven. Cover and let increase at space temperature level up 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 whatever bagel flavoring. Bake the bread, exposed, till golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool totally.

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

Cut the bread in half crosswise. To put together the sandwich, spread the spicy mustard, pimientos and chow on the cut sides of the bread halves. Leading the bottom half with half of the sausage and onions, half of the sliced up meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap up until prepared 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.