In a large bowl, combine the fine semolina, flour, yeast, sugar, salt, olive oil, and water. Knead for 10–12 minutes until smooth.
Cover the dough and let it rise for 1 hour in a warm place or until doubled in size.
In another bowl, combine the shredded cheese, yellow onion, parsley, and ras el hanout. Set aside.
Punch down the dough and divide it into 9 equal pieces. Shape into balls.
Roll each dough ball into a rectangle about 7×8 inches (17×20 cm).
Brush with melted butter and sprinkle with some of the cheese mixture.
Fold the dough into a packet shape and place on a lined baking tray.
Brush with beaten egg and top with more cheese mixture.
Let rise again for 30 minutes.
Bake in a preheated oven at 400°F (200°C) for 12–18 minutes or until golden brown. Cover immediately with a clean towel after baking.
Heat olive oil in a skillet over medium heat. Add the chicken, ras el hanout, cayenne pepper, garlic powder, onion powder, chives, and salt. Cook for 4–5 minutes.
Add mayonnaise, sweet chili sauce, and sambal. Stir well. Add the red onion and olives and cook for 1 minute. Remove from heat and add cheddar cheese.
Fill the sandwiches with sauce, chicken mixture, fries, fresh vegetables, and extra sauce as desired.