I had a Schlotzsky’s® Original sandwich a couple of weeks ago, and it had been years since the last one. I forgot how great all those toasted layers played together, and especially how that great bun really anchored all the flavors with its special taste and texture. Well, the OCD in me took over and I was determined to make it for myself. There aren’t any of these restaurants near me, and I figured that if I wanted one I was going to have to make my own some how. This was basically going to come down to three challenges: find a recipe to recreate the special bun, create a recipe to recreate the special garlic dressing, and getting the sandwich put together with the right things in the right order. There are dozens and dozens of links to recipes for a “Schlotzsky bun recipe” on the internet, but they basically come down to two – the recipe the store uses (pounds of proprietary mix) or a home made copycat that everyone seems to have copied. The first is obviously useless, the second I found unsatisfactory as it wasn’t really close. After many tries, I think I have it nailed pretty well. Starting with some stock recipes, it only took a few tries to get the garlic dressing down. It’s very simple and very tasty, and can sure be used on other things too. Finally, I found a reference from a former employee who laid out not only the ingredients for the sandwich, but also the order of assembly and the instructions for the technique. He remains anonymous, but the process is outlined below. Hopefully, some of you will undertake this project and provide me feedback on your results. Okay, here we go… FILLING INGREDIENTS (for 1 large sandwich, adjust as needed): CLONE - Sandwich Bun (recipe below) CLONE - Creamy Garlic Dressing (recipe below) Parmesan cheese, grated 1 cup mozzarella cheese, shredded 1 cup cheddar cheese, shredded 2 oz. cotto salami, sliced very thin 2 oz. genoa salami, sliced very thin 2 oz. boiled ham, sliced very thin yellow mustard red onion, sliced thin tomatos, sliced lettuce, shredded ½ cup black olives or marinated black olives METHOD Slice open the loaf horizontally into 2 even thicknesses. Apply spiral rings of garlic on each bun half starting from the outer edge inward - six for large, 3 for medium, 2 for small sandwich. Add Parmesan cheese from a shaker, roughly 5 to 6 shakes to lightly dust both entire buns. Distribute one cup of shredded cheddar cheese on the bottom bun, and one cup of mozzarella cheese on the top bun. Put both buns in a toaster over at a heat of 375 degrees, to barely melt the cheese until you see it bubbling a bit, then pull them out and spread the cheese evenly with a spatula. On the bun with the cheddar put 1/2 cup of the olives, then slices of boiled ham covering the entire sandwich overlapping each ham slice. Remove the top bun from the toaster over spread the mozzarella cheese out evenly with the spatula; put the bottom bun back in the oven while you work on the top. On the top bun place slices of cotto salami laid out the same as the ham then the slices of Genoa salami even spread out on top of the cotto salami, finishing with rings of yellow French’s mustard. Put the top salami bun in the oven and take out the bottom bun and get ready to dress it. On the bottom bun add first shredded lettuce, sparingly just enough to cover the bottom meat. Next, add your slices of tomato and thinly sliced red or yellow onions, six thin slices, no more. Here are two beauties, ready to go. Retrieve the other bun but it together, and prepare to feast! CLONE - Original Sandwich Bun Makes 2 large or 3 medium sandwich buns INGREDIENTS 1 recipe CLONEsky’s® sourdough starter (recipe follows) 2 teaspoons white sugar 1/4 teaspoon baking soda 3/4 cup lukewarm milk (at about110° F) 1/2 teaspoon salt 2 cups bread flour 2 tablespoons corn meal METHOD In a large bowl, stir together the warm milk, sugar, salt and baking soda. Stir to dissolve, then add in the CLONEsky’s® sourdough starter and whisk together. Beat the flour into the liquid mixture one half cup at a time until smooth, then move on to the next half-cup. When you are finished, the batter should be thick, very sticky and smooth. Prepare 2 each 8” or 3 each 6” pie or cake pans with non-stick spray, and then scatter the bottom of the pans with the corn meal. Divide the dough evenly between the prepared pans. It won’t look right, but the batter will spread as the dough rises. Spray the top of each bun with non-stick cooking spray, and then cover and let rise for one hour in a warm draft-free spot for one hour. I turn on the oven for a minute and then right back off, and let it rise in there. It should be barely just warm. Once the dough has finished rising, spray the top of the bread with non-stick cooking spray lightly again. Bake in a preheated 375° F for 20 minutes. Once the top is lightly golden and a toothpick comes out clean, you are done. Turn the finished loaves out on a cooling rack, and allow to cool for an hour before slicing. CLONESKY’S SOURDOUGH STARTER - yields about 1 ¼ - 1 ½ cups 1 cup warm water (110 degrees F) 1/2 tablespoons active dry yeast 1/2 teaspoon sugar 1 cup all-purpose flour Combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with new yeast – check the date.) Add the flour and stir briskly to work in. Cover loosely and let rest in a warm, draft-free place (like an oven with pilot light or light) for 8 to12 hours. (The mixture should become very bubbly.) Now you can use your Schlotzsky’s® sourdough starter to make your Markzsky’s® Original® No-Knead Sandwich Buns! CAUTION: Never keep any sourdough starter tightly closed! The gasses that build up from the yeast can pressurize the container (such as a glass jar) and possibly make it burst! CLONE - Creamy Garlic Dressing 1 c. mayonnaise 2 tbsp. minced parsley 1 tbsp. white vinegar 1 tbsp. milk 1/2 tsp. powdered garlic 1/2 tsp. sugar 1/2 tsp. salt Whisk all ingredients together in a medium bowl. Load into squeeze bottle and keep in refrigerator. Makes about a cup

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