1-Grease a shallow baking dish that fits inside a large deep pan with a lid, then crack the 6 extra-large eggs into the dish in a single layer.

2-Place the dish inside the pan, add water to reach 1 cm up the sides, cover, and cook over medium-high heat for 6-7 minutes.

3-Turn off the heat and let the eggs stand with the lid on for 2-3 minutes, then coarsely chop them and refrigerate in a covered bowl.

4-Combine the chopped eggs with 2 tablespoons aioli, 2 tablespoons chopped parsley, and half of the pickled red onion, seasoning with salt and pepper to taste.

5-For assembly, place baby gem lettuce leaves on the base of each of the 4 white sub rolls, top with 4 cooked chicken schnitzels, divide the egg salad among the rolls, add the remaining pickled onion and hot chipotle cucumber pickles, and drizzle with peri-peri sauce.