All Restaurant Recipe

Schlotzsky's The Large "Original" Sandwich

Posted by GayleL at anonymous 8:28:33am 5/7/03

Source: weartv.com - Schlotzsky's Deli, Pensacola, Florida - Chefs Bryce Symmes And David Spooner

1 large 8-inch sourdough bun
1/2 ounce garlic 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
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. Enjoy ALOTzsky's!!!



All Restaurant Recipe Recipe Information
Average Visitor Rating: 0.00 (Out of 5)
Number of ratings: 0
Hits: 4101
Added: 0000-00-00 00:00:00
Last updated: 0000-00-00 00:00:00

Restaurant Recipe Reviews (1)
Schlotzsky's deli Large Original
Reviewed by Unknown, 2009-05-01

Not bad but not even close...

Olive Marinade
(2) cans of chopped Olives, 5 lb can if i remember correctly
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 ...you 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. and the only thing in the water should be the yeast! mix it 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....


hahaha i'm such a stinker.. this gives you a better idea of what you have to do....

have fun figuring it out.

Results 1 - 1 of 1
 
© 2017 All Restaurant Recipes