{Copycat} Schlotzky’s Original Sandwich

Adapted from Food.com and Texas Cookin’

A looong, long time ago, I made a Shlotzky’s Original Sandwich recipe (making the bread dough in my bread machine) and the result was soooo good, you almost couldn’t tell it was made at home. That was way before I was a food blogger, back before I had kids, but I was married. We both loved to eat at Schlotzky’s and I thought it would be fun to tackle our favorite sandwiches at home.

Fast forward to now. My kids are almost grown, but still at home, My husband is now my ex and there isn’t a Schlotzky’s anywhere near us. There were a couple of them here for a while, but they’ve long since closed. It makes me sad because I still get cravings for their incredible sandwiches. Well, there is nothing to do anymore but make it myself.

I’m making these for our sandwich cooking class tomorrow, too. Good thing because there is no way I could eat all that bread myself! I use springform pans in place of coffee cans. It makes it really easy to remove the bread from the pan. I’m not entirely sure this bread is the same recipe I used way back when. I remember the dough being a little wetter, almost liquid–this dough was sticky, but not quite as wet. Still this recipe turned out pretty good–there were large-ish holes in the bread and it was nice and crunchy on the outside. My bread rose so much I had to cut the middle out of it to make my sandwich. Rather than making a sourdough starter, I cheated by adding some Greek yogurt to the bread to give it a sour taste. Yogurt is a great thing to add to bread … it makes it softer and somehow, it lasts longer.

It’s a bit of a process to make this sandwich, but it’s so definitely worth it! You’ll love the results.

{Copycat} Schlotzky’s Original Sandwich

★★★★★ 5 from 2 reviews

• Yield: 3 - 5 sandwiches 1x

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Ingredients

Scale 1x2x3x

For the bread:

• 1/2 cup water
• 3/4 cup milk
• 2 cups bread flour
• 1/2 cup white whole wheat flour
• 1 Tablespoon sugar
• 1 Tablespoon yeast
• 2 Tablespoons plain 2% Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Cornmeal, for dusting

For the garlic sauce:

• 1/4 cup plain 2% Greek yogurt
• 1/4 cup light mayo
• 2 teaspoons white balsamic vinegar
• 2 – 5 cloves garlic, peeled & chopped fine
• 1/2 Tablespoon chopped parsley
• 1/8 teaspoon salt

For the sandwich:

• Yellow mustard
• Freshly shredded parmesan, extra sharp cheddar and mozzarella cheeses
• Thinly sliced lean ham
• Thinly sliced salami (use both cotto and genoa, if you can find it)
• Thinly sliced onion
• Thinly sliced tomato
• Chopped romaine lettuce
• Chopped olives

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Instructions

1. Put all the bread ingredients except the cornmeal in the bread machine and set it on the dough setting. Spray 3 – 5 small springform pans or small coffee cans with cooking spray, then dust with cornmeal.
2. While the bread machine is at work, make the garlic sauce. Put in a covered container in the refrigerator.
3. When the dough is ready, preheat the oven to 170 F. then turn the oven OFF. The dough will be sticky and it will fall when you pull it out of the machine. Divide the dough amongst the prepared pans, dust the tops with cornmeal, spray with cooking spray, then set in the oven and cover with a clean kitchen towel. Let rise for 40 minutes, then remove the towel, preheat the oven to 375 F.  with buns in the oven and let bake for 30 – 40 minutes or until golden brown on top. Let the bread rest for at least 30 minutes before making the sandwiches.
4. To make the sandwiches: slice the bread horizontally in half and lightly toast it, then spread the inside of the top half with mustard. Spread both halves with the garlic dressing. Sprinkle the bottom bun with cheddar and parmesan and the top half with mozzarella. Set in the oven at 350 to melt the cheese. When the cheese is melted, sprinkle the bottom half with olives, then pile on the meats, onion, lettuce, and tomato. Enjoy!

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Notes

I make my Schlotzky’s without olives because I’m not really a fan of olives, but the real sandwich always includes olives. Add them if you like.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Munching Monday, Treasure Box Tuesday, Tasty Tuesday, Wine’d Down Wednesday and Thursday Favorite Things.