Copycat Schlotsky’s The Original

Anita and were driving to Nashville, TN, when we passed a sign on the interstate for a Schlotsky’s. I instantly flashed back to the days when we had a Schlotsky’s near where I worked in Indianapolis. It was my favorite lunch spot. I so loved their bread. Sadly, it was early in the morning so the Schlotsky’s was closed. At that moment I went on a journey to recreate my favorite sandwich, Schlotsky’s The Original. This copycat is a fantastic copycat of the classic great sandwich, from the bread to the meats to the garlic dressing.

Copycat Schlotsky's The Original

It may look like it takes a lot of work and ingredients to make a copycat of the Schlotsky’s The Original, but it’s actually quite simple and the end result will more than reward your efforts. The key is the sourdough bread, which comes out light, airy, and full of air bubbles. It holds up perfectly to the ingredients, including my favorite, the garlic mayonnaise. I made a big squeeze bottle of the dressing and also find myself using it on burgers and wraps.

Copycat Schlotsky's The Original
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Copycat Schlotsky’s The Original

This copycat is a fantastic copycat of the classic great sandwich, from the bread to the meats to the garlic dressing.
Course Main
Cuisine American
Keyword copycat, sandwich
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 8 slices
Calories 519kcal

Ingredients

For the sourdough bread starter

For the bread

For the creamy garlic dressing

For the sandwich

  • Parmesan cheese grated
  • 1 cup Mozzarella cheese shredded
  • 1 cup sharp cheddar cheese shredded
  • 8 Cotto salami thin slices
  • 8 Genoa salami thin slices
  • 8 ham sandwich meat thin slices
  • yellow mustard
  • red onion sliced thin
  • tomatoes sliced thin
  • lettuce shredded or chopped
  • black olives sliced

Instructions

For the sourdough bread starter

  • Add the water to a medium bowl.
  • Stir in the yeast and sugar and let sit for 5 minutes until foamy.
  • Stir in the flour.
  • Cover loosely and place in a warm place 8-12 hours.

For the bread

  • Add the warmed milk to a large bowl. Stir in the starter.
  • Stir in the sugar, salt and baking soda until the dry ingredients are dissolved.
  • Add the flour 1/2 cup at a time, stirring to combine until smooth. The dough will end up sticky and thick.
  • Spray two 8″ (or three 6″) pie pans with non-stick spray.
  • Sprinkle the bottoms of the pans with the corn meal.
  • Divide the dough between the pans. Just plop into the centers of the pans. Don’t worry about it being pretty, it’ll spread out as it rises.
  • Lightly spray the tops of the dough with non-stick spray.
  • Loosely cover the pans and let rise for 1 hour in a warm spot. I recommend covering the dough with something that won’t stick to it, such as upside down pie pans.
  • After the dough has risen, preheat your oven to 375 F.
  • Spray the tops of the dough again with non-stick spray and bake for 20 minutes until golden brown. Remove to racks to cool.

For the creamy garlic dressing

  • Whisk together all ingredients. Store in a squirt bottle for easy dispensing.

For the sandwich

  • Cut the bread in half, horizontally.
  • Squirt the bread with the garlic dressing and yellow mustard.
  • Add the remaining sandwich ingredients.
  • Slice into quarters and serve.
  • Note: I like to have my cheese melted a bit, so I wrap the assembled sandwiches in foil and insert them into a preheated 350 F oven for 5-10 minutes.

Nutrition

Calories: 519kcal | Carbohydrates: 38g | Protein: 15g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 894mg | Potassium: 155mg | Fiber: 1g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 1mg

Nutritional values are approximate.