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    You are in: Home / Recipes / Schlotzsky's "Original" Sandwich Recipe
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    Schlotzsky's "Original" Sandwich

    Schlotzsky's "Original" Sandwich. Photo by wesleynm

    1/1 Photo of Schlotzsky's "Original" Sandwich

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Danny Beason's Note:

    Recipe Quest Exported from MasterCook *

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    Units: US | Metric

    Schlotzskys Sandwich Rolls

    The Large Original Sandwich


    1. 1
      In large mixing bowl combine warm water, sugar and yeast.
    2. 2
      Let stand about 5 minutes till very bubbly.
    3. 3
      With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
    4. 4
      Beat in rest of flour till batter is thick and sticky but smooth, all flour being dissolved Divide dough between 5 oven-proof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5" in diameter).
    5. 5
      OR FOR MORE authentic shape divide batter equally between 5 greased cans from 1-1/2 lb Dinty Moore Stew, insides also dusted in cornmeal.
    6. 6
      Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
    7. 7
      Let raise almost an hour or till above rim of bowls or cans.
    8. 8
      Discard Saran pieces.
    9. 9
      Bake on center rack of 375~ oven about 20 minutes or till golden brown.
    10. 10
      Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
    11. 11
      TO USE FOR SANDWICHES-slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden.
    12. 12
      Spread garlic dressing over both sides of bun.
    13. 13
      Sprinkle parmesan cheese and cheddar cheese on bottom bun.
    14. 14
      Spread mustard and mozzarella cheese on top bun.
    15. 15
      Toast to melt cheese.
    16. 16
      Heat meats and place on buns with ham on bottom and salamis on top.
    17. 17
      Build with olives, tomato, lettuce and onion.

    Ratings & Reviews:

    • on January 10, 2010

      Made the bread using a sourdough starter and yeast. It was scary because it wasn't dough; it was batter. I was sure it was too watery! When I took it out of the oven, it was still wet inside. The cooling period is critical. I used glass pie pans to hold in heat when baking and cooling.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2006


      This recipe was PERFECT! It was a bit tedious to follow "how to build the sandwich", but certainly worth the effort. I did use BREAD flour, not just regular flour. Results were fabulous. Not sure if bread flour should be indicated in recipe or not...just a thought.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Schlotzsky's "Original" Sandwich

    Serving Size: 1 (966 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2222.5
    Calories from Fat 731
    Total Fat 81.2 g
    Saturated Fat 38.4 g
    Cholesterol 230.2 mg
    Sodium 4648.9 mg
    Total Carbohydrate 272.1 g
    Dietary Fiber 12.5 g
    Sugars 15.3 g
    Protein 96.2 g

    The following items or measurements are not included:

    cotto salami

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