Copycat Schlotzsky's

We both felt this sandwich tasted just like Schlotzsky's.  So good, in fact, that we ate it twice in a week!  Enjoy!

Copycat Schlotzsky's

Ingredients
FOR THE BREAD:
  1. 1 1/2 C sourdough starter
  2. 1 teaspoon sugar
  3. 1 teaspoon highly active yeast
  4. 3/4 C milk, warmed to 110-115 degrees
  5. 1/4 warm water, about 110-115 degrees
  6. 1 teaspoon salt
  7. 1/2 teaspoon baking soda
  8. 3 C flour
  9. Cornmeal (for baking, not for the dough)
  10. Melted butter (not for the dough)
FOR THE GARLIC SPREAD:
  1. 1 C mayonnaise
  2. 1 T dried parsley
  3. 2-3 teaspoons garlic powder
  4. 1 T vinegar
  5. Salt & pepper, to taste
FOR THE SANDWICH:
  1. Shredded Mozarella
  2. Shredded Parmesan
  3. Shredded Cheddar cheese
  4. Cotto salami slices
  5. Genoa salami slices
  6. Deli sliced ham
  7. Mustard
  8. Sliced red onions
  9. Sliced tomatoes
  10. Chopped black olives
  11. Chopped iceberg lettuce
Method
  • For the buns, put the warm milk, warm water, sourdough starter, sugar, and the yeast into the bowl of a mixer.  Let it sit a few minutes to become frothy.  Add in the remaining sourdough bun ingredients (not the cornmeal or butter) and knead with the dough hook. Knead until it all comes together in a ball.  Place the dough in a large greased bowl and cover. Let it rise in a warm place for 1 to 2 hours, depending on how warm your kitchen is.  It needs to triple in size.  Mine took 2 hours.  
  • While the bread is rising, mix together the garlic spread ingredients and keep in the fridge until you are ready to use it.
  • If you are using cake pans (see note above), spray them with nonstick spray and sprinkle in a little cornmeal.  Divide the dough among the pans (use floured hands), more for an 8-inch pan than for a 6-inch pan.  Cover them and let the dough rise again in a warm place until the dough grows to fill in the pans, which will take at least 1 hour.