1-Combine the red onion slices with the white vinegar and set aside to pickle for at least 30 minutes to add a tangy crunch.

2-Grease a shallow 4-cup 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 and place it inside the pan, adding water up to 1 cm on the sides.

3-Cover with the lid and cook over medium-high heat for 6-7 minutes, then turn off the heat and let it stand with the lid on for 2-3 minutes until the eggs are set.

4-Transfer the eggs to a chopping board, coarsely chop them, and place into a bowl, then cover and refrigerate to cool.

5-Mix the chopped eggs with the aioli, chopped parsley, and half of the pickled red onion, then season with salt and pepper to taste for that perfect blend.

6-On each of the 4 white sub rolls split lengthways, arrange baby gem lettuce leaves, place a cooked chicken schnitzel on top, divide the egg salad among the rolls, and finish with the remaining pickled onion and hot chipotle cucumber pickles, drizzling with peri-peri sauce before serving.