The Best $2 Sub Sandwich Recipe | But Cheaper | Chef Joshua Weissman

Ingredients

• 1 cup (250g) whole milk, heated to 95 Fahrenheit
• 2.5 Tbsp (29g) granulated sugar
• 2.5 tsp (11g) instant yeast
• 3 cups (450g) of all-purpose flour
• 1 tsp (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 tsp (>1g) finely chopped fresh rosemary
• 2 tsp (7g) garlic powder
• 1 tsp (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 Tbsp (9) olive oil
• 1 tsp (>1g) dried oregano *optional*
• 4 Tbsp (24g) red wine vinegar
• 12 slices of provolone (2 slices per sandwich)
• salt and pepper to taste