Kardea is hosting a backyard movie night for her friends and builds up her sweet, meaty and cheesy Low Country Muffuletta sandwich! Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3pFUt40Subscribe to Food Network http://foodtv.com/YouTubeKardea 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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Low Country MuffulettaRECIPE COURTESY OF KARDEA BROWNLevel: EasyTotal: 5 hr 15 min (includes cooling time)Active: 25 minYield: 8 to 10 servingsIngredients2 pounds frozen bread dough, thawedNonstick cooking spray, for greasing1 large egg, lightly beaten1 tablespoon everything bagel seasoning1 tablespoon vegetable oil1 sweet onion, thinly sliced8 ounces smoked sausage, such as Roger Wood, thinly slicedSpicy mustard, for servingTwo 4-ounce jars sliced pimientos, drained1 cup chow chow1/2 pound thinly sliced salami1/2 pound thinly sliced country ham1/3 pound mozzarella slices1/3 pound provolone slices1/3 pound Cheddar slicesDirectionsKnead 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 its rested for about an hour.)Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#KardeaBrown #DeliciousMissBrown #FoodNetwork #LowCountryMuffuletta Kardea Brown's Low Country Muffuletta | Delicious Miss Brown | Food Networkhttps://www.youtube.com/watch?v=Zx2Re089r6w