For the Oxtail:
1 tablespoon canola or vegetable oil
2 pounds oxtails
1 large onion, roughly chopped
1 large carrot, roughly chopped
2 stalks celery, roughly chopped
1 tablespoon tomato paste
1 1/2 cups dry red wine
3 cups homemade or store-bought low sodium chicken stock
2 bay leaves
2 tablespoons finely minced fresh parsley leaves
Kosher salt and freshly ground black pepper

For the Sandwiches:
6 small loaves of ciabatta or hearty sandwich rolls
3/4 cup sliced pickled cherry peppers (optional)
12 ounces Comté, Gruyère, or Swiss cheese, thinly sliced