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  "description": "Here's my version of The Original sandwich from Schlotzsky's Deli. We're talking about a ham, salami, melty cheese and veggie sandwich inside of a homemade sourdough roll and I'm going to give you the tools to make it yourself.",
  "path": "/the-sandwich-that-built-a-chain/",
  "publishedAt": "2026-06-15T15:40:00.000Z",
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  "tags": [
    "cheddar cheese",
    "ham",
    "lettuce",
    "mozzarella",
    "mustard",
    "olives",
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  "textContent": "Is this muffaletta-adjacent sandwich from a fast-casual chain worth your time and money? This week I found out. I visited a fairly new location of Schlotzsky’s Deli in my area and then tried the sandwich that started it all. I also spent a whole bunch of time testing a sourdough roll recipe that can be baked in 4, 5, or 6-inch round cake pans—or even bigger—and I built another calculator recipe you can use to create rolls similar to these. Don’t have a sourdough starter? I cover an easy way to get started with sourdough baking, and then I also shared a way to make the same rolls without a starter in the full sourdough roll calculator. I painted the cross-section of The Original from Schlotzsky’s Deli. I’m over here trying to cover all the bread bases. Read on to learn more about the sandwich and get into the meat, cheese, and veggies of the matter. There’s a lot of content on this page, and some of you might want to skip around. Here are some navigation links that will let you jump over the sourdough content or my review of The Original sandwich if you’re just here for a discussion of sandwich ingredients. My brief recap of eating The Original from Schlotzsky’s Deli My new sourdough starter and sourdough explainer Bread roll discussion with photos and a new roll calculator Meat / Cheese / Sauce / Veggies Sandwich photos The Original copycat recipe What is this sandwich? This sandwich blog post is my attempt to recreate The Original from Schlotzsky’s deli in my own kitchen. According to Schlotzsky’s, this is the only sandwich on their menu when they first opened in Austin, Texas, in 1971. Original owners Don and Delores Dissman created this sandwich based on muffulettas that they had enjoyed in New Orleans, and you can still see the muffaletta inspiration in the sandwich. In 1971, the original price for a Schlotzsky’s Deli sandwich was $2.91, and according to that article linked above, it was “as big as your head.” For reference, a McDonald’s Quarter Pounder with Cheese was around $0.70 in the 1970s. This is a screen capture of The Original sandwich from Schlotzsky’s Deli. The Original from Schlotzsky’s Deli contains ham and salami (some sources say two different types of salami), 3 cheeses in the form of cheddar, mozzarella, and parmesan, black olives, shredded lettuce, thinly sliced red onion, tomato slices, yellow mustard, and a signature sauce on a freshly baked sourdough sandwich bun. And instead of just one huge size of sandwich, Schlotzsky’s currently allows you to choose from small, medium, and giant-sized sandwiches. Current pricing for The Original (not the deluxe version) from Schlotzsky’s Deli in June of 2026. SizePriceCaloriesThe Original: Small$7.59490 calThe Original: Medium$9.19750 calThe Original: Giant$15.991450 calNote: the deluxe version of the Original claims it has more than double the meat, so the calories would obviously be higher. Pricing came from Schlotzsky’s online menu for their Gateway Plaza location in Chicago, Illinois. Calories came from their online nutrition PDF that you can find under the “Nutrition” link at the bottom of https://www.schlotzskys.com/. Almost all of The Original’s components are things that you can easily figure out and find replacements for. That is, except for the bread and the secret or “signature sauce.” I think I’ve figured out the sourdough bread and a technique to make it in several different sizes, but Schlotzsky’s signature sauce isn’t as easy to research. And to be honest, I’m not even sure if they put it on the sandwich I most recently ordered because I didn’t notice it at all. Schlotzsky’s signature sauce? I dug around the internet, and it seems like Schlotzsky’s signature sauce is either some sort of oil-based dressing or a combination of margarine and garlic, as you might find in the ingredients of store-bought garlic bread. Most copycat recipes online seem to buy a vineagrette dressing from the store and use that. But there are several mentions online from people who have worked at Schlotzsky’s locations who say the sauce is quite a bit simpler than that. This Reddit screenshot came from the comments in a request for a copycat recipe. Click image for larger. That screenshot above from an ex-employee 15 years ago gives us some sort of inkling as to what the Secret Sauce is. They say it’s simply a butter-flavored oil with garlic added. And they’re not the only ones. Here’s a screenshot from Schlotzsky’s Deli’s Instagram account. Mainly shared to show the color and visual of the top of the bread. More about bread below. The above quote that references garlic/butter/sesame oil is from 15 years ago, but this ex-employee from a year ago also claims that the special sauce was garlic butter “technically.” This quote, also from an ex-employee on Reddit, claims their special sauce was “garlic butter technically.” Digging a little deeper into the internet, I found a video from North Texas Vegetable Gardening and Cooking on YouTube, which posted their own Schlotzsky’s Original sandwich recipe, and in the intro for the video, the host, Jill, states that she managed a Schlotzsky’s location in Arlington, Texas, around 40 years ago, which would have been in the 1980s. In the video, Jill shows how she makes her version of Schlotzsky’s signature sauce from Amish Country Buttery Topping, which you can order online, with a sprinkling of garlic powder. Maybe Schlotzsky’s signature sauce is different now than it was back then, but the number of ex-employees claiming it’s just garlic butter-flavored oil encouraged me to put that into my version as well. But if you’re anti-butter flavored oils, feel free to skip the sauce entirely or just add a small amount of your favorite vinegrette instead. As I said, I didn’t even notice a signature sauce on the Original sandwich I recently tried. Schlotzsky’s sourdough rolls As for the bread, this part is a bit easier since I’ve been working on sharing bread recipes for the last five years. First off, the restaurant says it’s sourdough, and we can see the rolls that Schlotzsky’s serves are large and baked in circular pans. There aren’t a whole lot of videos that I have seen from inside a Schlotzsky’s kitchen, but I found two somewhat helpful behind-the-scenes videos that show some of the process of baking the bread and building a Schlotzsky’s Original sandwich. This simple video shows some of the process of baking bread daily at Schlotzsky’s. The in-house bakers bake multiple types of bread rolls. In this video, you’ll see the regular sourdough round roll and also their darker rye roll. Below is a screenshot and an Instagram reel from the official Schlotzsky’s account. The screenshot is a still frame from the video displaying the layers of The Original that are made in the video. There may be more videos out there that have clues as to how the bread is made, but this one showed me most of what I was interested in seeing. Here’s a cross-section view of the Original sandwich so you can see the individual layers. View this post on Instagram A post shared by Schlotzsky's Deli (@schlotzskys) I did notice something in that video that I captured below in an animated GIF and still frames. They very briefly and pretty clearly show what appears to be instant yeast used in the Schlotzsky’s baking process. This is an animated GIF from the post above. It clearly shows what appears to be instant yeast added to water before flour is added. To my home baker’s eye, this is yeast that is added to water, which makes me think that Schlotzsky’s bread does not rely 100% on its sourdough starters. If you stare at enough Schlotzsky’s rolls on the internet, you’ll see that some are much darker and shinier than others. You can scroll through Schlotzsky’s Instagram to see what I mean. I look at a lot of bread recipes online, and it’s not uncommon for instant yeast to be an optional ingredient in a sourdough bread recipe. Instant yeast is used in sourdough breads for two reasons. The first is that a lot of home sourdough starters might not be strong enough to provide all of the lift required to make a loaf of bread. The second reason is that adding a very small amount of instant yeast will shorten the time required for the dough to rise. Your corner bakery is probably not using instant yeast for its sourdough loaves because they have perfected the timing, and they have a sourdough culture that is very active and strong. For an example of a professionally created sourdough recipe that uses instant yeast, you can check out this Rustic Sourdough Bread recipe from King Arthur Flour. In the tips section below the recipe, they explain why you might want to use instant yeast in the recipe and how much to use. Because of the fact that instant yeast is visible in Schlotzsky’s video above and because it truly does make a big difference in the time required for baking sourdough, I have added it as an optional ingredient in my recipe as well. Now that we have our sandwich in target, we need to make bread. But first, I need to get started on the sourdough starter. Schlotzsky’s Original recap During the process of testing my sourdough roll recipes, I made the short trip south to try the closest Schlotzsky’s Deli to my house. This was my first visit to Schlotzsky’s since I lived in North Carolina more than 20 years ago. I visited the Gateway Plaza Schlotzsky’s in Chicago’s Illinois Medical District near Rush Medical Center and just south of the United Center. I ordered The Original in medium size, and my wife got a turkey sandwich in their small format, so I got refreshed on how big their bread and sandwiches are. The small-sized roll is around 4.5 inches, and the Medium is close to 6 inches in diameter. The bread was fairly flat, but it had a pretty open crumb. Gateway Plaza Schlotzsky’s Deli in Chicago, Illinois. Overall, both sandwiches were pretty good. The Original was not very heavy on ingredients, which meant the major flavors that I tasted were mustard and olives. But the bread was soft in the middle and nice and crispy on the outside, which worked well with the other textures in the sandwich, like the ham. In the back is a Medium Original, and closest to the bottom of the photo is a small smoked turkey sandwich. I have fairly large hands, and this is the size Medium sandwich. It’s about 5.5 to 6 inches in diameter. My main critique of this sandwich was that there wasn’t really enough of any ingredient. I would probably order a deluxe upgrade next time. Would I order The Original again? Yes, definitely. Next time, I might get the small size and then order the Deluxe version, which upgrades the amount of meat for a bit more money. I felt that the only downside of the sandwich was the amount of ingredients for the width/diameter of the bread. Now that I’ve got a good handle on the sandwich, it’s much clearer as to why we might want to make this one at home, because we can control the size of the bread as well as the amount of each ingredient. Spoiler alert: my versions of The Original are better than Schlotzsky’s because of this. This was a pretty good sandwich, but we can make it better. New sourdough starter I have some pretty bad news about my last sourdough starter. Just like the person he shared a birthday with and was named after, James Earl Starter Jr is no longer with us. Pour one out for Jimmy Starter. If you’ve been reading along for a while, you likely know that I bake a whole bunch, but I do not bake with sourdough that often. I typically keep my sourdough starter in the refrigerator between sourdough sessions, and this time, I think it was just much too long, and the starter didn’t fully recover when I tried to bring it back to life. So, I’ve started a new starter. Or more specifically, I bought a San Francisco-style sourdough starter off the internet and started feeding it. So, unfortunately, Jimmy Starter has died, and I had to name my new starter. A sandwich for our longest living President You can read more about my now deceased sourdough starter in the blog post I wrote when I created a sandwich for Jimmy Carter. My wife and I have been binging the TV show ER from the beginning, and when it came time to name the new starter, I asked her if she had any ideas. She thought about it for a minute and then shouted out, “Dough-ah Wyle!” This suggestion seemed like an aha moment, and the name stuck. This works shockingly well because Noah Wyle plays a character with the last name of Carter in the show, which matches my last starter. Long version of my new starter’s name: Dough-ah Wyle as John Truman Starter III, M.D. What is a sourdough starter? If you know nothing about sourdough and how it’s made, a sourdough starter can be created from just two ingredients that you mix together: flour and water. A third ingredient, naturally occurring yeast—which is floating in the air around you right now—will eventually introduce itself to the mix. The yeast eventually finds your starter that’s open to the air, and it will start eating the sugars in the flour and expelling carbon dioxide. Eventually, you will start seeing bubbles forming in the paste created by flour and water, and that tells you that yeast has started eating and the starter has begun. You “feed” a sourdough starter by removing some of its bulk and adding a fresh amount of new flour and water to what is left of the mixture. The living yeast will find new flour, and it will start eating and expanding due to the expulsion of gas. With regular feedings, you can keep a sourdough starter alive for hundreds of years or even longer. Bakers have even found old, crusty yeast in ancient pots and used that to bring life to bread. My first starter was created the natural way by leaving it out to accept naturally occurring yeast. This typically takes more than a week. But you can jumpstart the whole process by buying or obtaining starters from local bakeries, or you can buy dried starter online. In the past, I tested a starter that I purchased from King Arthur Baking, but Dough-ah Wyle, my current sourdough starter, was purchased dried, and I fed it flour and water to bring it to its current form. Say hello to Dough-ah Wyle. Here’s a photo of him blowing bubbles at you. Or maybe they’re gassy farts? So far, Dough-ah is working just fine, and it produced some of the bubbles in all of the breads I used during the process of making the Original sandwiches. Circular sourdough bread rolls Schlotzsky’s uses small pans to create the rolls that they serve. One of the reasons that they use a pan is for consistency, but the other reason is that they’re using a dough that’s very sticky. A sticky dough is difficult to shape, but using a pan means the bakers at Schlotzsky’s can simply dollop the dough into the greased and/or cornmeal-dusted pans, and the dough will rise and fill in the pan on its own. They’ve got this down to a very polished process, I’m sure, since they are supposedly baking every day in each location. For us, though, the whole process is actually pretty easy from a baker’s standpoint—other than feeding and keeping your sourdough starter alive. Basically, you stir the very sticky dough until all ingredients are well combined. Allow the dough to rise. Portion and spoon dough into your prepared baking pans, allow to rise again, and then bake. Similar to a focaccia, this roll requires no real shaping and no intensive kneading. This was my first test batch, where I was trying to figure out how much dough goes into a pan. The top three pans are 5-inch in diameter, and the bottom two are 4-inch in diameter pans. This batch was also baked at a lower temperature, so it didn’t get quite as dark in color. This recipe works in a calculator format like my focaccia and pan pizza calculator because the rolls are baked in pans. Using something known as baker’s percentages, we can scale the numbers up or down to match the area inside the baking pan. Very nerdy high school math time You can skip this part if you’re a math teacher. If you don’t remember how to figure out the area of a circle from your high school geometry, the formula is π r², which is pronounced in English as “pi R squared,” where R is the radius of the circle you’re trying to calculate, and pi is roughly 3.14. So if we have a 5-inch pan, the radius would be 2.5 because the diameter is 5. Figuring out the area of a 5-inch pan would be 3.14 x 2.5² or 3.14 x 6.25, which equals 19.63. Now we just need to figure out how much dough would go into a circular pan with an area of 1, and then we can scale it to a pan with any area with simple multiplication. This part took a little fiddling, but eventually I think I nailed it. Still reading? Keep going, that’s all the math for today’s sandwich blog. Schlotzsky’s Deli’s rolls are not perfect on top. This means it’s easier for us to get the rolls to look like theirs. Very little shaping is required. The first batch of rolls that I made using my technique didn’t have seeds on top. Who runs out of sesame seeds!? In all of my test batches, I felt that for a good, hearty sandwich similar to what they serve at Schlotzsky’s, a 5-inch cake pan worked the best. If you wanted a smaller size, you should use 4-inch pans. You could also make a much larger 8 or 9-inch roll if you wanted and then cut it into wedges to become multiple sandwiches. The bread for Schlotzsky’s medium-sized sandwiches is about 5.5 inches round, so the 5-inch diameter pan works well for me. You could always buy 6-inch pans and use the calculator to make that work for you. Lightly oil and cornmeal dust the inside of each pan to make the roll easier to remove after baking. You tell my calculator how many pans and the diameter of each pan, and it will tell you how much of each ingredient you will need. Once the rolls are fully risen, sesame seeds are added. It works best if you push them down lightly with your fingers. Schlotzsky’s Deli does not use an egg wash on its rolls. They do sprinkle them with sesame seeds, but the lack of the egg wash means the tops will not be extra dark, and typically, an egg wash will be the glue that holds sesame seeds onto the roll. This means that many of the seeds will fall off after baking. To combat this, I like to lightly press some of the seeds into the dough. Try not to press too hard, though, or you will deflate the gas that has built up inside the dough. Two rolls ready to become Original sandwiches. This is another one of the test batches without seeds on top. This roll is light but still sturdy enough to stand up to all the sandwich ingredients. Can I make these rolls without a sourdough starter? Yes. I put this in the notes above the full recipe, but if you do not have a sourdough starter, you can still make these rolls. Look at the amount of sourdough starter that the recipe calls for, divide it in half, and then add that much water and flour. So if the recipe calls for 100 grams of sourdough starter, that means you need to add 50 more grams of flour and 50 more grams of water. These buns are soft but still crispy on the exterior. If you’ve only got two small cake pans, my sourdough roll calculator will hook up a good recipe for that. Here’s my sourdough roll calculator. If you like this sort of content, I’ll be using the sourdough roll calculator again in next week’s sandwich as well. Sourdough roll calculator This tool will build an ingredient list to help you create a sourdough roll to fit the size of the round pan that you want to use. Enter the size and numbers of your pan or pans and the Sourdough roll Calculator will do the rest. Sourdough Roll Calculator Two or possibly three meats The menu listing for The Original says ham and salami are the meats used. There are several other places where I’ve read that there are two types of salami in Schlotzsky’s Original, but always ham is mentioned. For my sandwich, I kept it simple and just used deli-sliced ham and either Genoa salami or sopressata (which is what I originally had in my fridge). I did not make any sandwiches with three meats, but I put in the full recipe below, which meats I think would work great if you wanted to make this sandwich at home. I use ham and salami in my Original sandwiches, but Schlotzsky’s likely has two different types of salami. I am not an Italian meat specialist, but it seems to me that in my grocery stores, Genoa salami is the most commonly available. And Genoa salami works great with ham as well. I could tell that there was ham and salami in the Original that I got at Schlotzsky’s, but there wasn’t enough meat on my sandwich to recognize or tell which salamis they were using. If you’re making your own, just get some Genoa salami and deli-sliced ham, and you should be good to go. Three cheeses The Original contains three different cheeses in the form of cheddar, mozzarella, and grated Parmesan cheese. I really like this technique because cheddar is placed on one side of the sandwich roll, and mozzarella goes onto the other side. Both are topped or combined with grated Parmesan cheese and then broiled. At Schlotzsky’s, they have a conveyor belt-style broiler that is used to heat up both the meat and the cheese, but this is easy enough to accomplish in a toaster oven or under the broiler in your oven. If you do not have a broiler, you can still do something very similar in a 375-degree F (190 C) oven for about 5 to 7 minutes. Cheddar, mozzarella, and Parmesan all have different flavors that merge together in this one. Signature sauce A lot of people on the internet who have Schlotzsky’s Deli sandwich copycat recipes will just use an oil and vinegar-based sauce or some sort of garlic dressing for the “signature sauce.” But as I posted above, from several people who claim to be ex-employees or ex-managers of Schlotzsky’s, it seems like the signature sauce is a margarine or oil-based sauce with garlic and salt added. At least one person, who happens to be an ex-manager of Schlotzsky’s Deli, uses “buttery topping” in her sandwich recipe, so I tried that. You can order Amish Country Buttery Popcorn Topping directly from their website, or you should be able to find something very similar in the popcorn section of your grocery store. I’m not an expert on store-bought buttery topping, but from the two brands I have studied, it’s typically made from a neutral oil like soybean oil, with buttery flavoring added. The main flavor and color additions to the buttery topping are diacetyl, which is a product of fermentation that contributes buttery flavor, and annato seed, which is purely used for coloring. Basically, you can think of a store-bought buttery topping as margarine that doesn’t contain the emulsifiers and other ingredients that cause it to become spreadable. If you wanted to recreate Schlotzsky’s signature sauce and you’re hesitant about margarine or soybean oil, you could use ghee and add garlic powder or finely minced garlic instead. Ingredients list for Kernel Seasons brand Movie Theater Butter Flavor Oil: soybean oil, natural butter flavor, and annato (for color). You could also leave this ingredient out entirely, or you could just use your favorite vinegar-based salad dressing. This would create a bit of a different flavor, but it would still be tasty and would work well with the other ingredients. Veggies Schlotzsky’s Original comes with four different vegetables: shredded lettuce, sliced tomatoes, thinly sliced red onion, and marinated black olives. The combination brings a bit of freshness as well as various textures, which help to balance out the melty and creamy cheeses. Lettuce, tomato, and red onion seem like typical deli-style sandwich components, but black olives aren’t quite as typically seen in sandwiches like this. The olives do start to make sense when you think that possibly this Original Schlotzsky’s sandwich got its inspiration from the muffaletta. Lettuce, tomato, red onion, and chopped black olives are the veggies in Schlotzsky’s Original sandwich. Anyway, if you’re making this sandwich in your own kitchen, you can obviously pick and choose which veggies you prefer. I personally think the olives, due to their flavor, and the lettuce, due to its texture, both add the most and seem to be the most important of the four options. Sandwich cooking process Schlotzsky’s Deli has a conveyor belt-style broiler to toast bread, melt cheese, and warm up meat. I’m assuming that you do not have one of those, but we can easily replicate their process in an oven with a broiling element. I used my toaster oven, but a regular oven would work as well. Prepare the bread with cheese, and at the same time, you can broil to melt the cheese and warm the ham and salami. After time under the broiler, all the cheese is melty, the edges of the bread are crispy, and the meat has been warmed and crisped up. This was a slice of cheddar and a slice of Gouda because I forgot to buy mozzarella at first. Sandwich build process After the cheese, meat, and bread get a little toasty, it’s a fairly easy build process. Stack the meats up, top with lettuce, red onion, tomato (lightly salted), and then a circular drizzle of yellow mustard on the top bun. After that, you’re all set. Melt cheddar on the bottom roll with a couple of tablespoons of chopped black olives. Top with slices of warmed up ham. Add a few slices of salami either on top of the ham or on the top roll. Shredded lettuce goes on top of the meat. Thinly sliced red onion brings texture and sweet onion flavor. Don’t forget to salt the sliced tomato. Schlotzsky’s Deli applies a three times around squirt of yellow mustard. Close the sandwich, and you’re done. Photos and recipe Overall, this is a pretty easy sandwich to make, and if you put things together properly, it has a high return on your investment. Here are some photos of the Schlotzsky’s Deli Original sandwich copycat that I made this week. Just a bit further down the page is the full recipe, and if you missed it, the sourdough roll calculator would also be very helpful if you wanted to recreate the whole Schlotzsky’s experience. Let me know if you try either of these recipes and tag me on social media if you share photos! I used quite a bit more of each ingredient than they put in Schlotzsky’s sandwich. You can choose to do the same if you wish. This one is built just the way Schlotzsky’s makes their sandwich. Ham on the bottom and salami on the top. Don’t worry, buddy, we’ve got Schlotzsky’s at home. This is one of the first Originals that I made without sesame seeds on the bread. This is a great sandwich, as I’m sure you can guess. Gotta love a sandwich with a good layered cross-section. The Original sandwich (Schlotzsky's Deli copycat) Recipe The Original sandwich (Schlotzsky's Deli copycat) This ham and salami sandwich is paired up with warm and melty cheddar, mozzarella, and Parmesan. If you wanted to replicate the true Schlotzsky's experience, you'll have to make the sourdough sandwich rolls as well. You: \"Mom, can you bring home Schlotzsky's? \" Ur Mom: \"No. We've got Schlotzsky's at home.\" cheese ham salami sourdough by Jonathan Surratt Ingredients: Signature sauce 1⁄4 cup butter-flavored oil (you can find this near the popcorn - or you can use olive oil)1 teaspoon garlic powder1⁄2 teaspoon salt Broiling process 1 round sourdough sandwich roll (recipe here) signature sauce (from above)3 to 4 tablespoons cheddar cheese, slice or shredded3 to 4 tablespoons mozzarella cheese, shredded Parmesan cheese1 to 2 tablespoons black olives, chopped2 to 3 slices of deli-style ham2 to 5 slices of salami (about the same amount as the ham) Sandwich assembly 1 cheese covered sandwich roll (from above) iceberg lettuce, shredded red onion, thinly sliced1 to 2 tomato slices yellow mustard Direct Link to Recipe Directions: Combine the signature sauce ingredients in a small bowl and whisk together. This can be stored in a sealed container on the counter it does not need to be placed in the refrigerator. Grab a sheet pan and cover it with aluminum foil so you won't have to clean up the pan. Slice your roll and drizzle 1 to 2 teaspoons of signature sauce on the inside of both the top and bottom slices of bread. Place both pieces of bread on the foil-lined pan. Place cheddar cheese on the bottom roll and place mozzarella on the top roll. Sprinkle some Parmesan cheese on both sides. Top the cheddar cheese with some chopped black olives. Place a sandwich-sized pile of ham and salami directly on the foil. Broil the meat and cheese-topped bread for 4 to 5 minutes or until the bread is toasted lightly and the cheese is fully melted. Place the warm ham on the cheddar cheese, and then top that with lettuce, thinly sliced red onion, and your tomato slices. Lightly salt the tomato. Place the salami on top of the tomato slices, and then squirt some yellow mustard on the top of the roll. Close the sandwich, slice it in half, and serve. Check back next week Because it took me a few attempts to get my round sourdough sandwich bun recipe up and running, next week I plan to use the same base recipe with some cheese and spice added. Then I’m going to use it in a different sandwich. This is like a two-parter to-be-continued sort of situation. Come back and find out what we’ll be eating!",
  "title": "The sandwich that built a chain",
  "updatedAt": "2026-06-15T11:58:52.000Z"
}