Homemade Footlong Sandwich

Ingredients

1 cup milk 250 grams, 95°F

2.5 tbsp granulated sugar 30 grams

2.5 tsp instant yeast 11 grams

3 cups all-purpose flour 450 grams

1 tsp fine sea salt 3 grams

2 units whole eggs beaten

1/4 cup unsalted butter 56 grams, softened to room temp

1 tsp fresh rosemary finely chopped, 0.5 grams

2 tsp garlic powder 7 grams

1 tsp brown sugar 2 grams

1.5 tbsp kosher salt 8 grams

3 units bone-in skin-on chicken breasts about 2 pounds or 900 grams

2 units tomatoes sliced

1 pinch salt

1 pinch pepper

1 units red onion sliced

1 head iceberg lettuce thinly sliced

2 tbsp olive oil 9 grams

1 pinch dried oregano optional

4 tbsp red wine vinegar 24 grams

2 slices provolone cheese torn in half

to taste mayonnaise for spreading on bread

Equipment

wire rack

oven

baking sheet

stand mixer

water bath

ice water bath

plastic wrap

moist towel

baggie

Directions

Thinly slice the iceberg lettuce and place in a bowl.

Warm 1 cup (250 grams) of milk to around 95°F.

Whisk in 2.5 tablespoons (30 grams) of granulated sugar into the milk.

Add 2.5 teaspoons (11 grams) of instant yeast and whisk till dissolved.

In a stand mixer bowl, mix 3 cups (450 grams) of all-purpose flour and 1 teaspoon (3 grams) of fine sea salt.

With the mixer on medium-low, add the milk mixture and the beaten eggs.

Mix for 2-3 minutes until you get a nice dough.

Add 1/4 cup (56 grams) of unsalted butter and mix until incorporated and smooth (approximately 5 minutes).

Cover dough with plastic wrap and let it rise for 1 hour at room temperature or overnight in the fridge.

Punch down the dough and divide it into six evenly sized pieces (around 140 grams each).

Roll the divided dough into light balls and let them rest for 15 minutes, covered with a moist towel.

Roll the dough balls into foot-long logs, taper the edges lightly.

Place the dough logs on a parchment-lined baking sheet.

Cover the dough logs and let proof for 30 minutes.

Brush the proofed dough with an egg wash made from one egg and a teaspoon of water.

Optionally, top with sesame seeds and grated cheese.

Preheat the oven to 375°F, bake for 17-20 minutes until golden brown.

Mix 1 teaspoon (0.5 grams) of finely chopped fresh rosemary, 2 teaspoons (7 grams) of garlic powder, 1 teaspoon (2 grams) of brown sugar, and 1.5 tablespoons (8 grams) of kosher salt in a small bowl.

Season 3 bone-in, skin-on chicken breasts (about 2 pounds or 900 grams) with the seasoning mix.

Roast the seasoned chicken at 425°F for around 25 minutes, or until the internal temperature reaches 165°F.

Chill the roasted chicken breasts completely in the fridge.

Slice the tomatoes and season with salt and pepper.

Slice the red onion thinly and rinse under cold water.

Add 2 tablespoons (9 grams) of olive oil, a pinch of dried oregano (optional), and 4 tablespoons (24 grams) of red wine vinegar to the lettuce, and season with salt and pepper to taste. Toss together.

Slice the foot-long bread in half and spread mayonnaise generously on the bottom side.

Add two slices of provolone cheese torn in half and shingled across.

Add a generous stack of thinly sliced chicken.

Add a handful of dressed iceberg lettuce.

Spread mayonnaise generously on the top side of the bread.

Add seasoned tomato slices.

Close the sandwich and serve immediately.