Schlotzsky's Large Original Sandwich


  • 1 large 8-inch sourdough bun
  • 1/2 oz garlic 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


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.

Olive Marinade, (2) cans of chopped Olives, 5 lb can. Place this mix in a collander let drain over a sink for an hour next, in a mixing bowl, 8 oz of virgin olive oil, (2) teaspoons of garlic powder, (2) teaspoons of Oraegano mix completely . squeeze out excess juice from olives draining, then pour the mixture over the olives in a spiral from the outside in . allow to drain another hour, the place the mixture in the fridge to cool down over night.... obviously this is for a large quantity. the bread is a cross between an english muffin and sourdough, it should be like a soupy fluffy mix very light with lots of air pockets... 3 oz make a small bunm 6 0z makes a medium and 12 oz makes a large bun. sorry can't tell ya the bread mix signed an agreement long time ago i would not. now as far as the large bun goes here the break down. garlic butter (1) gallon of liquid butter.

Mix together 8 oz of olive oil and 2 teaspoons garlic powder, pour in the 1 gallon of butter and shake it up baby.... pour that in a condiment bottle like the squeeze bottles. so, you wanted to know here we go. open the loaf horizontally next six spiral rings of garlic starting from the outer edge inward should count six lines basically no more. both sides next parmesean cheese, from a shaker roughly 5 to 6 shakes to lightly dust the entire bun both sides next 1 cup of shredded cheddar cheese on the bottom bun, 1 cup of motzarella cheese on the top bun. now you have the basic secrets, next the assembly this works best in a toaster over at a heat of 375 degrees, unless you have a gas chain belted oven... shrugs.. i suggest placing foil on the bottom rack to avoid burning.... cook the buns to bare melt the cheese until you see it bubbling a bit, the yank it outspread the cheese evenly with a spatula.

Now, on the bun with the cheddar put 1/2 a cup of the marinated olives then (4) 1/2 oz slices of boiled ham cover the entire sandwhich overlapping each ham slice now remove the top from the toaster over spread the motz chees out evenly with the spatula, put the other bun back in the oven while you work on the top.

Allowing the ham to cook now, on top you need (2) 1/2 oz slices of cotto salami layed out the same as the ham then (8) slices of genoa salami even spread out on top of the cotto salami finally 4 rings of yellow frenches mustard take out the bun sit it on the plate and get ready to dress it.

Put the salami bun in the oven... and let it cook now on the bottom bun time to dress it... first shredded lettuce.... sparingly just enough to cover the bottom meat.

Next 4 slices of tomato next thinly sliced yellow onions, (6) slices 2/16 of an inch thick no more. now grab the top bun from the oven , close that bad boy up..... and cut into 4's 6's whatevers... enjoy... ps hint on the bread... water tempreature must be with 100 to 110 degree to activate the yeast properly.

Mix yeast completely to a muddy mess, pour in a big pan so it can rise for 15 to 20 minutes, knock it down get all the air out.... put in the cooking pans let it rise in the pans again until roughly 1/4 inch above the top of the pan.

Makes 4

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