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.
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 1/2 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), 16–18 minutes. Remove skillet from oven. Preheat broiler with rack 6-inches from element.
Layer remaining salami and ham over Dutch baby; top with remaining 1/2 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.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 13g 65%
Cholesterol 260mg 86%
Sodium 1141mg 47%
Carbs 22g 7%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.