Can mini Italian sandwiches be made ahead?

The brioche rolls can be stored in an airtight container on counter for 2 to 3 days. The olive topping can be made ahead and stored in the fridge for up to 5 days. You can assemble the sandwiches the day you plan on serving it and keep in the fridge until needed.

I don't have a stand mixer. Can I still make these mini brioche buns?

You can knead by hand for up to 20 minutes or until it passes the window pane test . While kneading, it can get quite sticky, but refrain from adding too much flour. You can lightly oil your hands and use a plastic bench scraper to help move the dough around. Keep at it and eventually the dough will become smooth and less sticky.

Mini Italian Sandwiches with Homemade Brioche Rolls

Description

Mini Italian Sandwiches served on homemade mini brioche rolls and layered with provolone cheese, mortadella, salami, black forest ham, pepperoni and then topped with a tangy and herby olive topping.

Ingredients

Mini Brioche Rolls

2/3 Cup (151g) Whole Milk, warmed to 105ºF (40ºC)
2 1/4 Teaspoons (7g) Active Dry Yeast
1 Teaspoon + 2 Tablespoons White Sugar, divided
3 1/4 Cup (390g) All-Purpose Flour
2 Whole Large Eggs, room temp
1 1/2 Teaspoons Fine Salt
Additional Egg for Egg Wash
Sesame Seeds (optional)
1 Tablespoon Melted Butter, to brush on top of the rolls when it comes out of the oven (optional)

Olive Topping

1/2 Cup Finely Diced Green Olives
1/2 Cup Finely Diced Kalamata Olives
3 Pepperoncinis, finely chopped
1 Tablespoon Finely Minced Fresh Parsley
2 Teaspoons Finely Minced Fresh Basil
A Sprig Fresh Thyme
1 Garlic Clove (or to taste), grated or finely minced
1/4 Teaspoon Black Pepper (or to taste)
1 Teaspoon of Honey (or to taste)
1/4 Cup Extra-Virgin Olive Oil
2 Tablespoons Balsamic Vinegar

Mini Italian Sandwiches

12 Mini Brioche Rolls (recipe from above or store-bought)
Olive Topping (recipe from above)
6 Slices Provolone Cheese, cut in half
6 to 12 Slices Mortadella
18 Slices Salami
6 to 12 Slices Black Forest Ham
18 Slices Pepperoni

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Instructions

Make Brioche Rolls - Start by blooming the yeast. Combine together 2/3 cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it sit for 5 to 7 minutes. Mixture is ready when the surface is foamy.
Combine All Dough Ingredients - In the bowl of a stand mixer, add all-purpose flour, salt, softened butter, remaining white sugar, eggs and bloomed yeast mixture. With a spoon or spatula, mix the ingredients until it becomes a shaggy ball.
Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 to 20 minutes. It's ready when it passed the window pane test. See note below.
Let Double in Size - Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour or until it doubles in size.
Divide the Dough - Using a kitchen scale, weigh the entire dough and then divide by 12. Each dough ball weighed about 61 grams each for me.
Shape the Rolls - Cover your dough balls with plastic wrap or a kitchen towel to prevent them from drying out. Working one dough ball at a time, press it flat to get rid of any air bubbles. Gather and pinch the edges together and then place it on your work surface seam side down. Form your hand into a relaxed “claw” shape and cup it over the ball of dough. Then move your hand in small circular motions, gently dragging the ball along until smooth. Place it back under the plastic wrap and shape the rest of your buns.
Roll into Logs - Using a rolling pin, roll the dough ball into roughly a 6-inch long, by 4-inch wide (15x10 cm) oval. Starting at the top end, tightly roll the dough towards yourself to form a log. Pinch the seam to seal the edges, including the ends. Each log should be no longer than 4 inches long, in order to fit in our pan.
Transfer the rolls into a buttered 9x13 inch (22x33 cm) baking pan. Position 4 across, widthwise and 3 down, lengthwise. See photo for reference. Alternatively, you can use a large baking tray, placing them about 1 inch (2.5 cm) apart.
Proof - Allow to proof in a warm place for about 30 to 45 minutes or until doubled in size.
Preheat Oven - With 15 minutes left of proofing, preheat the oven to 375º (190ºC).
Bake - When doubled in size, lightly brush the tops of the brioche buns with a beaten egg and then sprinkle with white sesame seeds. Bake for 16 t0 20 minutes or until the tops are a deep golden brown color. As soon as it comes out of the oven, immediate brush the tops with a tablespoon of melted butter. Let sit in the pan for a few minutes and then transfer to a wire rack to cool completely.
Make Olive Topping - In a small bowl, combine finely chopped olives, finely chopped pepperoncini peppers, finely minced herbs, finely chopped shallot, grated garlic, extra-virgin olive oil, balsamic vinegar, honey and black pepper to taste. Place in the fridge for 20 minutes to allow the flavors to mellow out.
Assemble Sandwiches - Using a sharp knife or serrated knife, cut the rolls down the middle (or from the side). For the first sandwich variation, I filled 6 rolls with a half slice of provolone cheese, 1 or 2 slices of mortadella, 3 slices of salami and olive topping. For the second variation, I filled the remaining 6 rolls with with provolone, 1 to 2 slices of black forest ham, 3 slices of pepperoni and olive topping. Serve and enjoy!

Notes

Window Pane Test - Lightly oil your fingertips, then take a small ball of dough and stretch it into a small square. It should be stretched thin enough to let light pass through without tearing. If it tears, knead for an additional 1 to 2 minutes.

Sandwich Variation - I made 6 sandwiches with a combination of mortadella + salami and 6 sandwiches with black forest ham + pepperoni. Feel free to make your own combination of meats and cheeses.

Storage - Store leftover sandwiches in an airtight container for up to 3 days in the fridge.

Prep Time: 2 Hours
Cook Time: 16 to 20 Minutes