Say goodbye to the five dollar footlong sandwich, and say hello to the two dollar footlong.
Makes 6 loaves (140g each)
1 cup (250g) whole milk, heated to 95 Fahrenheit
2.5 tablespoon (29g) granulated sugar
2.5 teaspoons (11g) instant yeast
3 cups (450g) of all-purpose flour
1 teaspoon (3g) fine sea salt
2 whole eggs, beaten
1/4 cup (56g) unsalted butter, softened
egg wash: 1 egg + 1 teaspoon of water
sesame seeds for topping
Parmiggiano, grated for topping
1 teaspoon (>1g) finely chopped fresh rosemary
2 teaspoons (7g) garlic powder
1 teaspoon (2g) brown sugar
3 bone-in skin-on chicken breasts (about 2 Lbs or 907g)
1.5 (5g) tablespoons salt
Bread recipe from above
mayonnaise for spreading
Chicken recipe from above
2 Roma tomatoes, thinly sliced
1/2 red onion, thinly sliced and washed
1/2 head iceberg thinly sliced
2 tablespoon (9) olive oil
1 teaspoon (>1g) dried oregano *optional*
4 tablespoons (24g) red wine vinegar
12 slices of provolone (2 slices per sandwich)
salt and pepper to taste
Pre-heat oven to 375F.
Whisk sugar and yeast into your milk, and allow it to sit for 5 min. Add flour and sea salt to a bowl of a stand mixer fitted with a bread hook attachment and mix till combined. Next, add your milk mixture and eggs, mix for 2 -3 minutes or until you get a smooth dough; once the dough forms, add the butter 2 tablespoons at a time and mix for 3-5 minutes or until incorporated and you have a smooth extensible dough.
Place your dough in a greased bowl and cover with plastic wrap. Rise for one hour at room temperature or in the fridge overnight. Remove the plastic wrap, punch your dough down, and divide it into 6 even pieces (about 140g each). Roll each piece into balls, cover with a damp towel and let them rest for 5 minutes.
Roll your balls into footlong (12 inches) logs, taper the edges lightly and place on a baking sheet lined with parchment paper, evenly spaced apart. Each tray will fit 3 logs, so you’ll need 2 trays. Cover with a damp towel and proof for 30 minutes. Brush with “egg wash,” which consists of one whole beaten egg mixed with water.
Optionally sprinkle sesame seeds and freshly grated Parmiggiano on top of each log, score them down the middle around 1” deep, and bake for 17 - 20 minutes or until golden brown.
Remove and cool on a wire rack until room temperature.
Pre-heat oven to 425F.
In a small bowl, add rosemary, garlic powder, brown sugar, and salt; mix until combined.
Season chicken with spice mix, place on a baking sheet lined with foil, optionally set a wire rack on top of the baking sheet, then place your chicken on. Pop that into the oven and roast for about 25-35 minutes or until the internal temperature reaches 165F.
Cool down roasted chicken breast in the fridge, for about 4 hours or overnight. Once completely cold, slice as thinly as you can. Store in an airtight container in the fridge or use immediately.
Season your tomatoes with salt and pepper to taste. Place lettuce in a medium-size bowl, and add olive oil, oregano, salt, and pepper to taste; toss to combine.
Assembly - Slice bread in half and spread mayo on both inner sides; add 2 slices of provolone torn in half, and shingle across to cover the whole bottom half. Add a stack of your roasted chicken, red onion, dressed lettuce, and finally your seasoned tomatoes. Top your sandwich and enjoy.