Schlotzsky’s Original Sandwich Copycat

• Meat

  • 1/8 lb Cotto salami, thin
  • 1/8 lb Genoa salami, thin
  • 1/4 lb Honey ham, thin

• Produce

  • 1 tbsp Garlic powder
  • 1/2 head Lettuce
  • 1 tsp Oregano, dried
  • 1 Tomato, large
  • 1/2 White onion, thin

• Condiments

  • 1 can Black olives
  • 1/2 oz Garlic dressing, creamy
  • 1/2 oz Mustard, yellow

• Oils & Vinegars

  • 2 oz Olive oil

• Bread & Baked Goods

  • 1 11 inch sourdough bun, freshly baked

• Dairy

  • 2 1/2 oz Cheddar cheese
  • 2 1/2 oz Mozzarella cheese
  • 1 oz Parmesan cheese

Found on thehungryhoarder.com

Description

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

• Heat oven to 375 degrees. In a small bowl, combine black olives, garlic powder, oregano and olive oil, set aside.
• 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.
• Starting from the outside in, squeeze 6 spiral rings of the creamy garlic dressing on each bun.
• 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.
• On the bottom bun, spread the marinated olive mixture evenly over the cheddar cheese.
• 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.
• While the ham warms, for the top, or mozzarella bun, squeeze from the outside in, 5 rings of yellow mustard.
• Cover the mustard layer evenly with the cotto salami. Then top evenly with the genoa salami.
• 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.
• 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.
• Now, take the top mozzarella bun and very carefully, slap it on top.
• Cut into wedges of 4, 6 or 8 and serve.