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It’s a sandwich on a sourdough bun. The sourdough is a must but it’s super easy to make. No kneeding. Takes 2 minutes to stir the ingredients for the dough and let it sit all day. In the evening, stir in the remaining ingredients, pour into bun sized baking dishes to rise an hour and bake. Any small oven proof dishes will do - those small corningware sauce dishes with a handle, 6” pyrex pie plates, or improvise. When baked, melt the cheeses on the buns and slap together the filling. Our little grocery store doesn’t carry cotta salami but it’s fine leaving it off.

One 6” restaurant sandwich costs about the same as five homemade sandwiches.

SCHLOTSKY’S ORIGINAL SANDWICH

SOURDOUGH STARTER
1 C warm water (110 degrees F)
1/2 T active dry yeast
2 1/2 t sugar
1 C flour

Stir all together. Cover loosely & let rest in warm draft-free place for 8 hrs.

SANDWICH BUNS - Makes six 6” med sandwich buns
1 recipe sourdough starter
2 1/4 C flour
3/4 C lukewarm milk or water
1/2 t salt
1/4 t baking soda

Stir all together.
Heat oven on lowest setting.
Spray baking dishes. Divide the dough into each.
Turn OFF oven.
Place dishes into warmed oven and let rise 1 hour.
Bake 350 for 20 mins. Let cool before slicing.

CREAMY GARLIC DRESSING
1 C mayonnaise
1 T dried parsley
1 T vinegar
1/2 t powdered garlic
1/2 t salt
1/2 t sugar

Stir together in a pint jar.

FILLING
Parmesan cheese, grated
1 C mozzarella cheese, shredded
1 C cheddar cheese, shredded
6 slices cotta salami
6 slices ham
slices genoa salami (opt)
yellow mustard
onion, sliced thin
tomatos, sliced thin
lettuce, shredded
1/2 C black olives, minced or sliced

Slice open buns. Spread garlic dressing and sprinkle a bit of Parmesan on each bun.

Distribute cheddar cheese on bottom buns & mozzarella on the top buns. Put buns under broiler or microwave to barely melt cheeses.

Add meats and veggies.