The Art of Creating a Low Country Style Muffaletta: A Delicious Twist on a Classic Sandwich

As I begin to make my low country style muffaletta, I can already imagine the flavors and textures that will come together to create something truly special. The bread, which has been thawed out for about two hours and doubled in size, is now ready to be transformed into a delicious masterpiece. To give it a nice sheen on top, I'm brushing my thawed dough with some egg wash. This will not only add moisture but also help the everything bagel seasoning stick to the bread.

I'm using everything bagel seasoning because I love the flavor of it, but feel free to use any bread that you want. The choice is yours! As I close the top of the bread, I make sure my oven is preheated to 350 degrees Fahrenheit, ready to bake this baby for about 35 to 40 minutes.

While the bread cools on my cooling rack, I move on to preparing the other ingredients that will make up our low country style muffaletta. A traditional muffaletta typically consists of hard meats, cheeses, and olive salad. However, I'm not a fan of olives, so I've decided to substitute them with something even better - my homemade low country chow chow. This pickled slaw is made with cabbage, peppers, vinegar, water, and sugar, giving it that perfect balance of tanginess and sweetness.

Next up, I slice my smoked sausage into thin strips. It's already cooked, thanks to its smoky flavor, so all I need to do is let it sweat down in the pan until it becomes translucent and gets a nice brown color. The aroma that fills the air is incredible - onions cooking with salty, smoky sausage.

With my sausage and onion mixture ready, I move on to slicing my entire onion into thin strips as well. This will be an essential component of our muffaletta, adding a sweet and crunchy texture to each bite. To cook them down, I add a little canola oil to my cast iron skillet and sauté the onions until they're soft and caramelized.

Now it's time to bring everything together. I grab all the necessary ingredients: country ham, salami, cheeses (including my favorite yellow cheddar), pimentos, and of course, my low country chow chow. To make this sandwich truly special, I'm going to add spicy mustard on the bottom - feel free to substitute with mayo if you prefer.

As I build my muffaletta, I follow a simple yet effective technique: place the sliced onions and sausage at the bottom, followed by the rest of the meats, cheeses, and finally, my delicious low country chow chow. The olive salad, which is typically found on top, takes its place as well - it's like sandwiched in there!

With all the ingredients in place, I close the sandwich up tightly, ready to take a big bite. And that's exactly what I do - oh my gosh, this muffaletta is truly pretty! The flavors and textures have melded together beautifully, creating something truly special. Whether you're a fan of traditional sandwiches or looking for something new to try, this low country style muffaletta is definitely worth a bite.

"WEBVTTKind: captionsLanguage: enthe sandwich is going to be tangy it's going to be sweet it's going to be salty it's going to be cheesy i'm making a low country style muffaletta so i've got some frozen bread here that i've thawed out and it's been sitting out for about two hours so it's doubled in size i'm brushing my thawed dough with some egg wash and i'm doing that because i want a nice sheen on top of the bread also i need this everything bagel seasoning to stick on top and i'm using everything bagel seasoning because i love the flavor of it but you can use any bread that you want all right i'm going to close the top i have my oven preheated to 350. i'm going to bake this for about 35 to 40 minutes all right so my bread is done i'm gonna let it cool down right here on my cooling rack and while that cools i am going to get started on the other ingredients a traditional muffaletta has hard meats some cheeses and olive salad now i'm just not a big fan of olives i just i can't do them i love anything pickled and i love briny foods but for some reason olives hasn't made the list so instead of using olives i am using my low country chow chow and that's made with some cabbage there is some peppers in there i cooked it in some vinegar some water and some sugar so it's basically a low country pickled slaw all right i've sliced my smoked sausage now i'm going to slice this entire onion all right so that is my onions i've sliced them up i'm gonna go over here to my cast iron skillet and i'm gonna fry my onions and my sausage i'm gonna add a little canola oil to my cast iron i'm gonna add my onions and sausage to my skillet and i'm just gonna cook my onions down until they sweat become translucent and the sausage gets nice and crispy oh my gosh the smell of these onions cooking with the salty smoky sausage oh so of course the sausage is already cooked because it smokes so what i'm basically doing right now is just sweating down the onions letting it cook kind of get caramelized and getting some browning on the sausage i'm going to turn off my heat add it to this bowl i could just eat it just like this all right all right let me grab the rest of my ingredients i've got some country ham a little bit more saltiness some salami pimentos and my cheeses i want to grab my bread okay all right slice my bread and slice it right down the center i'm going to make one big sandwich and then slice it up for each individual oh not too bad cartier right through the middle gosh it smells good it's nothing like freshly baked bread just want to add some spicy mustard and if you don't like spicy mustard you don't have to add that you can add mayo so at the bottom of a muffle letter you usually have your olive salad and then on top you have your olive salad so it's like sandwiched in there so i'm going to put my chow chow on top of the mustard oh this is going to be a really fun and vibrant sandwich okay now i'm going to add my sausage and onions i like adding the sausage and onions after i've added the chow chow because the sausage and onions you know may slide out so just put them on the bottom it's just easier to do it that way now i'm going to add the rest of my meats i have some country ham here add some salami a little bit more saltiness now i'm gonna add my cheese got some yellow cheddar got some provolone got some mozzarella all right so i'm using traditional cheeses with my favorite cheese as well and that's the yellow cheddar so it's kind of like the classic just with my little touch i'm going to add some pimentos that's another low country flair like putting on top of this sandwich i'm going to add just a little bit more of my chow chow the sandwich is going to be tangy it's going to be sweet it's going to be salty it's going to be cheesy all right i'm going to close the sandwich up oh my gosh this is pretty youthe sandwich is going to be tangy it's going to be sweet it's going to be salty it's going to be cheesy i'm making a low country style muffaletta so i've got some frozen bread here that i've thawed out and it's been sitting out for about two hours so it's doubled in size i'm brushing my thawed dough with some egg wash and i'm doing that because i want a nice sheen on top of the bread also i need this everything bagel seasoning to stick on top and i'm using everything bagel seasoning because i love the flavor of it but you can use any bread that you want all right i'm going to close the top i have my oven preheated to 350. i'm going to bake this for about 35 to 40 minutes all right so my bread is done i'm gonna let it cool down right here on my cooling rack and while that cools i am going to get started on the other ingredients a traditional muffaletta has hard meats some cheeses and olive salad now i'm just not a big fan of olives i just i can't do them i love anything pickled and i love briny foods but for some reason olives hasn't made the list so instead of using olives i am using my low country chow chow and that's made with some cabbage there is some peppers in there i cooked it in some vinegar some water and some sugar so it's basically a low country pickled slaw all right i've sliced my smoked sausage now i'm going to slice this entire onion all right so that is my onions i've sliced them up i'm gonna go over here to my cast iron skillet and i'm gonna fry my onions and my sausage i'm gonna add a little canola oil to my cast iron i'm gonna add my onions and sausage to my skillet and i'm just gonna cook my onions down until they sweat become translucent and the sausage gets nice and crispy oh my gosh the smell of these onions cooking with the salty smoky sausage oh so of course the sausage is already cooked because it smokes so what i'm basically doing right now is just sweating down the onions letting it cook kind of get caramelized and getting some browning on the sausage i'm going to turn off my heat add it to this bowl i could just eat it just like this all right all right let me grab the rest of my ingredients i've got some country ham a little bit more saltiness some salami pimentos and my cheeses i want to grab my bread okay all right slice my bread and slice it right down the center i'm going to make one big sandwich and then slice it up for each individual oh not too bad cartier right through the middle gosh it smells good it's nothing like freshly baked bread just want to add some spicy mustard and if you don't like spicy mustard you don't have to add that you can add mayo so at the bottom of a muffle letter you usually have your olive salad and then on top you have your olive salad so it's like sandwiched in there so i'm going to put my chow chow on top of the mustard oh this is going to be a really fun and vibrant sandwich okay now i'm going to add my sausage and onions i like adding the sausage and onions after i've added the chow chow because the sausage and onions you know may slide out so just put them on the bottom it's just easier to do it that way now i'm going to add the rest of my meats i have some country ham here add some salami a little bit more saltiness now i'm gonna add my cheese got some yellow cheddar got some provolone got some mozzarella all right so i'm using traditional cheeses with my favorite cheese as well and that's the yellow cheddar so it's kind of like the classic just with my little touch i'm going to add some pimentos that's another low country flair like putting on top of this sandwich i'm going to add just a little bit more of my chow chow the sandwich is going to be tangy it's going to be sweet it's going to be salty it's going to be cheesy all right i'm going to close the sandwich up oh my gosh this is pretty you\n"