Crave the iconic Schlotzsky’s Original Sandwich? Try our copycat recipe! Experience layers of savory meats, cheeses, and tangy dressing nestled between fresh-baked bread. Indulge in a taste of perfection made right at home. Unleash your inner sandwich artist and discover the joy of crafting your own Schlotzsky’s masterpiece.
American |
Schlotzsky’s Original Sandwich Copycat
Nutritional Information
Calories
532
Fats
27.4 g
Protein
22.4 g
Carbs
51.2 g
Schlotzsky’s is a chain based sandwich shop which originated in Austin, TX. The Original sandwich consists of a sourdough bun, with deli meats, cheeses and marinated black olives. The taste of this sandwich is very unique and I am very pleased that this copycat recipe nailed it.
Ingredients
- 1 freshly baked 11 inch sourdough bun (Schlotzsky’s Sourdough Bread Copycat)
- 1/2 ounce creamy garlic dressing, any brand
- 1 ounce parmesan cheese, freshly grated
- 2+1/2 ounces cheddar cheese, shredded
- 2+1/2 ounces mozzarella cheese, shredded
- 1/4 pound honey ham, sliced thin
- 1/8 pound cotto salami, sliced thin
- 1/8 pound genoa salami, sliced thin
- 1 can (4 ounce) chopped black olives
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- 2 ounces olive oil
- 1/2 ounce yellow mustard
- 1/2 head lettuce, shredded
- 1 large tomato sliced
- 1/2 white onion, sliced thin
Directions
1
Heat oven to 375 degrees. In a small bowl, combine black olives, garlic powder, oregano and olive oil, set aside.
2
With a sharp bread knife, carefully slice the bread in half horizontally. Place each half of the bread, crust side down, on a foil-lined baking sheet.
3
Starting from the outside in, squeeze 6 spiral rings of the creamy garlic dressing on each bun.
4
Next, sprinkle each bun evenly with the parmesan cheese. Now, spread the cheddar cheese evenly over the bottom bun. Spread the mozzarella evenly over the top bun. Place in the middle of the oven and bake until the cheese has just begun to melt, about 5 minutes. Remove from the oven.
5
On the bottom bun, spread the marinated olive mixture evenly over the cheddar cheese.
6
Now cover the olive mixture with the ham slices, overlapping slightly. Remove top bun from cookie sheet. Place bottom bun with ham back in the oven to let the ham heat up for about 5 minutes.
7
While the ham warms, for the top, or mozzarella bun, squeeze from the outside in, 5 rings of yellow mustard.
8
Cover the mustard layer evenly with the cotto salami. Then top evenly with the genoa salami.
9
Remove the bottom or cheddar bun from the oven and put the top or mozzarella bun in the oven to let the meats heat up, approximately 5 minutes.
10
Finally, on the bottom cheddar bun, cover with the shredded iceberg lettuce, just enough to cover the meat. Now add the tomato slices evenly, and the onion slices.
11
Now, take the top mozzarella bun and very carefully, slap it on top.
12
Cut into wedges of 4, 6 or 8 and serve.
Recipe slightly adapted from Dinner Night
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