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Breakfast / Brunch

Muffuletta Dutch Baby

Classic New Orleans sandwich meets pancake in this combination that’s certain to excite your taste buds.

Muffulettas [muhf-fuh-LEHT-tuh] are huge, spectacular-looking sandwiches made with chewy bread, salty cured meats, creamy Italian cheese, and tangy olive relish. All the components are in this menu, they’re just configured a little differently. First, the meats and cheese are baked into a Dutch baby. More crepe-like than flapjack, this puff pancake is the ideal vehicle for highlighting these delicious, savory ingredients.


4 servings

Total Time

30 minutes

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Preheat oven to 425° with an 8-inch cast-iron skillet on the center rack.

Combine flour, salt, pepper flakes, and black pepper in a bowl.

Whisk together eggs, milk, and Dijon. Whisk egg mixture into flour mixture until combined; stir in ½ cup provolone.

Remove skillet from oven and add butter, swirling to coat bottom and sides. Layer half the salami and ham in bottom of skillet; pour egg mixture over meat.

Bake Dutch baby until puffed and golden brown around edges (center will still be custardy), 1618 minutes. Remove skillet from oven. Preheat broiler with rack 6-inches from element.

Layer remaining salami and ham over Dutch baby; top with remaining ½ cup provolone and broil until cheese melts, 2 minutes.

Garnish Dutch baby with tomatoes and parsley.


To ensure the Dutch baby rises, whisk the egg-flour mixture until fully combined and smooth.


So there’s flavor throughout, layer half of the salami and ham on the bottom; reserve the rest for the top.


Broil the Dutch baby until the cheese melts — it shouldn’t deflate that much.

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