I admit, I used to hate it. I thought it was overpriced, overrated, and I hated the hour long wait for a stupid sandwich. Subway lets me text my order in, thank you very much.
Okay, truth. All those reasons are still valid. That is, until I bit into one.
Now, much like cigarettes, wine and beer (none of which I indulge in), I feel like this is an acquired taste. Hailing from Southern California, we didn't eat a whole lot of salami. It's kind of an Italian thing, and we're definitely not swarming with them.
Now, a bean burrito...I can handle that.
But after many Sunday lunches at Schlotzsky's per Tim's request, I eventually grew to crave this sandwich. And lucky for me, our boot camp coach gave us the stamp of approval for this little piece of heaven.
Everything should be great, right?
See, this sandwich costs almost $6. Now, I'm not a very cheap person, but that's six bean burritos, eight soft tacos, and six 2-liters.
I'm a newlywed. My husband, although a highly qualified sugar daddy, is in the ministry. I needed a look alike, and I needed it fast.
Now, I bought everything for this sandwich at Bi-Lo. While I love WalMart, I decided to go "high class" for this particular deli treat.
Confession: for the bread, I'll admit I grabbed a huge fresh loaf of sourdough bread instead of making it from scratch. I'll give you the recipe, anyway, as it is extremely simple, and even less complicated than normal bread.
Do I have the time for that?
But for those of you who do, here's the ingredients:
- 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
- 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.
Or you can just buy a big loaf of sourdough. Whatevs.
That's what I'm talkin' 'bout.
And no, I don't know what the difference is between hard salami and soft salami. The actual recipe calls for cotto salami and genoa salami.
Do I have time to figure out what that is? No.
And Bi-Lo only had one kind of salami. So that was what I bought.
Now throw on some ham, and back in the toaster oven ya' go!
This sandwich has officially been approved by Tim.
Side note: I only put meat and cheese on Tim's sandwiches. He's not big on condiments and veggies. The Original at Schlotzsky's comes with sliced olives, lettuce, tomato, mustard, and white onions.
So next time you're tempted to spend an hour at Schlotzsky's getting an expensive sandwich, head to the grocery store, spend $10, and make one every day this week.
Love you all!