Copycat Schlotzsky's
Friday, March 29, 2019
Edit
We both felt this sandwich tasted just like Schlotzsky's. So good, in fact, that we ate it twice in a week! Enjoy!
Ingredients
FOR THE BREAD:
- 1 1/2 C sourdough starter
- 1 teaspoon sugar
- 1 teaspoon highly active yeast
- 3/4 C milk, warmed to 110-115 degrees
- 1/4 warm water, about 110-115 degrees
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3 C flour
- Cornmeal (for baking, not for the dough)
- Melted butter (not for the dough)
FOR THE GARLIC SPREAD:
- 1 C mayonnaise
- 1 T dried parsley
- 2-3 teaspoons garlic powder
- 1 T vinegar
- Salt & pepper, to taste
FOR THE SANDWICH:
- Shredded Mozarella
- Shredded Parmesan
- Shredded Cheddar cheese
- Cotto salami slices
- Genoa salami slices
- Deli sliced ham
- Mustard
- Sliced red onions
- Sliced tomatoes
- Chopped black olives
- 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.