1-First, mix the sliced red onion with white vinegar and set it aside to pickle for at least 30 minutes.

2-Grease a shallow baking dish that holds about 4 cups and fits inside a large deep pan with a lid. Crack the eggs into the dish in a single layer, place it in the pan, and add water up to about 1 cm on the sides, then cover and cook over medium-high heat for 6-7 minutes.

3-After cooking, turn off the heat and let the eggs stand for 2-3 minutes with the lid on. Transfer the eggs to a chopping board and coarsely chop them, then move to a bowl, cover, and refrigerate. Combine the chopped eggs with aioli, parsley, and half of the pickled red onion, seasoning with salt and pepper to taste.

4-To assemble, arrange baby gem lettuce on the base of each sub roll, add a chicken schnitzel, and divide the egg salad evenly among the rolls. Top with the remaining pickled red onion and chipotle cucumbers, then drizzle with peri-peri sauce before serving.