Schlotzsky's "Original" Sandwich

Recipe by Danny Beason
READY IN: 40mins
YIELD: 1 Sandwich




  • In large mixing bowl combine warm water, sugar and yeast.
  • Let stand about 5 minutes till very bubbly.
  • With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough.
  • 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).
  • 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.
  • Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down.
  • Let raise almost an hour or till above rim of bowls or cans.
  • Discard Saran pieces.
  • Bake on center rack of 375~ oven about 20 minutes or till golden brown.
  • Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.
  • 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.
  • Spread garlic dressing over both sides of bun.
  • Sprinkle parmesan cheese and cheddar cheese on bottom bun.
  • Spread mustard and mozzarella cheese on top bun.
  • Toast to melt cheese.
  • Heat meats and place on buns with ham on bottom and salamis on top.
  • Build with olives, tomato, lettuce and onion.