Mini Italian Sandwiches (Print Version)
# Ingredients:
→ Brioche Rolls
01 -
2/3 cup whole milk (151g), warmed to 105°F
02 -
2 1/4 teaspoons active dry yeast (7g)
03 -
1 teaspoon plus 2 tablespoons white sugar, divided
04 -
3 1/4 cups all-purpose flour (390g)
05 -
2 large eggs, room temperature
06 -
1 1/2 teaspoons fine salt
07 -
1 egg for egg wash
08 -
Sesame seeds (optional)
09 -
1 tablespoon melted butter for brushing
→ Olive Topping
10 -
1/2 cup finely diced green olives
11 -
1/2 cup finely diced kalamata olives
12 -
3 pepperoncinis, finely chopped
13 -
1 tablespoon minced fresh parsley
14 -
2 teaspoons minced fresh basil
15 -
1 sprig fresh thyme
16 -
1 garlic clove, grated
17 -
1/4 teaspoon black pepper
18 -
1 teaspoon honey
19 -
1/4 cup extra-virgin olive oil
20 -
2 tablespoons balsamic vinegar
→ Sandwich Fillings
21 -
6 slices provolone cheese, halved
22 -
6-12 slices mortadella
23 -
18 slices salami
24 -
6-12 slices black forest ham
25 -
18 slices pepperoni
# Instructions:
01 -
Combine warm milk, 1 teaspoon sugar and yeast. Let bloom 5-7 minutes until foamy.
02 -
Mix flour, salt, butter, remaining sugar, eggs, and yeast mixture. Knead with dough hook 15-20 minutes until passing window pane test.
03 -
Cover and let rise in warm place for 1 hour until doubled.
04 -
Divide dough into 12 pieces (61g each). Shape into balls, roll into logs, and place in buttered 9x13 pan.
05 -
Let rise 30-45 minutes. Brush with egg wash, add sesame seeds, and bake at 375°F for 16-20 minutes.
06 -
Combine all olive topping ingredients, refrigerate 20 minutes to meld flavors.
07 -
Split rolls, layer with cheese and meats of choice, top with olive mixture.
# Notes:
01 -
Can use store-bought rolls if preferred
02 -
Sandwiches keep for 3 days in fridge
03 -
Can customize meat and cheese combinations