SCHLOTZSKY'S "ORIGINAL" SANDWICH

Schlotzsky's

Provided by Danny Beason

Time 40m

Yield 1 Sandwich

Number Of Ingredients 20

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1/2 cup warm water
1 tablespoon sugar
1 package fast-rising active dry yeast
6 ounces warm milk
1/2 teaspoon salt
1/4 teaspoon baking soda, softened in
1 tablespoon water
2 1/2 cups flour
1/2 ounce garlic caesar salad dressing
1/2 ounce parmesan cheese
2 1/2 ounces cheddar cheese
2 1/2 ounces mozzarella cheese
2 ounces honey cured ham slices
1 ounce cotto salami, slices
1 ounce genoa salami, slices
1 1/2 ounces marinated olives
1/2 ounce yellow mustard
shredded lettuce
tomatoes, slices
white onion, slices

Steps:

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.