Schlotsky’s The Original Large Sandwich
Schlotzsky’s Sandwich Rolls
1/2 c Warm water
1 tb Sugar
1 pk Rapid rise dry yeast
6 oz warm milk
1/2 t Salt
1/4 t Baking soda – softened in
1 tb Water
2 1/2 c Flour
The Large “Original” Sandwich
1/2 Oz garlic caesar dressing
1/2 Oz parmesan cheese
2 1/2 Oz cheddar cheese
2 1/2 Oz mozzarella cheese
2 Oz honey cured ham slices
1 Oz cotto salami slices
1 Oz genoa salami slices
1 1/2 Oz marinated olives
1/2 Oz yellow mustard
Shredded lettuce
Tomato slices
White onion slices
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.
Source:
“Source: Gloria Pitzer’s Less Fat Cookbook for 1994/95.”