1 tablespoon vegetable oil
1 large onion, diced
5 stalks celery, diced
4 shallots, diced
4 tablespoons minced fresh parsley
5 tablespoons minced fresh orange peels
2 green onions, diced
2 tablespoons dark sesame seeds
2 tablespoons soy sauce
1 teaspoon red wine vinegar
1 pinch black pepper
Heat oil in large skillet 9 inches (20 centimeters) diameter at medium thick, over medium heat. Saute onion, celery and shallots for several minutes to soften. Sprinkle parsley and orange peel over onion mixture, and cook for a minute. Stir in 1 tablespoon garlic and 1 tablespoon salt. Let stand 10 minutes.
Place celery mixture and garlic and salt mixture evenly over onion mixture. Remove peel of celery shrivelled piece, and sprinkle with sesame seeds and soy sauce. Cover sauce mixture with pie crust and refrigerate, for several hours.
Preheat oven for preheated oven to 425 degrees F (220 degrees C).
Pour chilled oil mixture and remaining orange peel into 1 quart baking dish.
Bake 12 hours or overnight, until cooked down and crisp. Pour 4 to 6 tablespoon orange glaze over sandwich* and cool completely. Drain glaze evenly in paper bag. Remove peel from bread pieces and zest; place over sandwich in glass container.
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