No-Knead Chewy Sandwich Rolls

"Submarines, grinders, hoagies, heroes, po' boys... what do YOU call a stuffed sandwich on a long, skinny roll? Whatever its regional name, there's nothing like bellying up to the counter at the sandwich shop and ordering "an Italian cold cut and provolone with everything" — everything ranging from chopped onions and tomatoes to chopped lettuce, hot peppers, oil and vinegar dressing, sweet peppers... these are the typical New England choices, but surely you have your own regional variations. Do I hear muffaletta? These sandwich rolls, which start with a wet, sticky dough that's never really kneaded, aren't crisp/crunchy like baguettes. While they feature the baguette's open texture, they're more chewy than crusty. In addition, they're flattened off slightly on top, the better to hold a full load of filling. The no-knead method used in this recipe is native to France, where it's used to make baguettes de tradition — we use it for some of the baguettes at our Bakery...."