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. The perfect party snack and a total crowd-pleaser!
I know Italian sandwiches are not traditionally served on brioche bread, but this combination is so scrumptious! The bread is super soft, yet sturdy enough to hold all the hearty meats and olive topping without getting soggy. Even as it sits overnight in the fridge.
And speaking of olive topping, it's absolutely delicious!! It's like a cross between an olive tapenade and muffaletta spread. Obviously it's amazing in this sandwich, however, it also makes a great appetizer to serve on bruschetta, crostini, pita, pasta, chicken, fish and so much more.
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♡ Why You Will Love These Mini Italian Sandwiches
- Homemade brioche rolls. Nothing beats homemade, especially when it comes to freshly baked bread! These homemade brioche rolls are super soft, fluffy and so simple to make.
- Customizable. You can fill these rolls to make a variety of different sandwiches for your family and guests. I made 6 sandwiches with a combination of mortadella + salami and 6 sandwiches with black forest ham + pepperoni. You can also use these soft brioche rolls to make lobster rolls, mini cheesesteaks, mini Italian meatball sandwiches, mini pulled pork sandwiches, tuna salad, mozzarella/tomato/pesto sandwiches and so much more. The possibilities are endless!
- Feeds a crowd. This recipe makes 12, 4-inch (10 cm) individual sandwiches. You can even cut each sandwich in half to make little bites. It's perfect for family gatherings, birthday parties, office parties, picnics, holidays, or a game-day snack! For more snacks, check out these Fried Goat Cheese Balls, Fried-Pickle Dip and Soft Pretzels with Cheddar and Chives.
Ingredient Notes
Here are some notes about all the ingredients used for these mini Italian sandwiches. Quantities and full instructions are in the recipe card below!
Mini Brioche Rolls
- Flour - We're keeping these brioche super simple with All-Purpose Flour. I normally like to bake bread with bread flour, but I was so pleased with how the AP flour turned out. I used King Arthur's AP flour.
- Whole Milk - For best results, use whole milk. The active dry yeast will be activated in the warm milk and a bit of sugar.
- Yeast - I'm using Active Dry Yeast for these brioche buns. Feel free to use instant yeast.
- Sugar - A little bit of white sugar will feed the yeast and will be added to the main dough as well.
- Unsalted Butter - Softened butter will be mixed into the dough to add richness.
- Eggs - Adds structure.
- Salt - Not only is salt a flavor enhancer, it will also aid in making these rolls rise.
- Egg Wash + Sesame Seeds - The egg wash will help the brioche rolls brown and the sesame seeds are optional for added texture and flavor.
Olive Topping
- Olives - We're using a combination of green olives and kalamata olive.
- Pepperoncinis - Adds a bit of tang and crunchy texture.
- Herbs - I'm using fresh parsley, basil and thyme. However, you can use what you have on hand.
- Shallots + Garlic - For flavor.
- Honey - A little sweet will balance out the salty and briny olives.
- Black Pepper - For flavor.
- Extra-Virgin Olive Oil
- Balsamic Vinegar
Mini Italian Sandwiches
- Mini Brioche Rolls - If you are in a pinch, feel free to buy store-bought mini brioche buns, mini hoagie rolls or Hawaiian sweet rolls.
- Olive Topping - The briny olive topping cuts the richness of the fatty Italian meats and adds a ton of flavor.
- Provolone Cheese - You can also use mozzarella, cheddar, pepper jack, gouda or havarti cheese.
- Deli Meats - You can use any combination of deli meats, but I love mortadella, salami, black forest ham and pepperoni.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Mini Italian Sandwiches! Please find detailed instructions in the recipe card at the end of this post.
How To Make Mini Brioche Buns
Step 1. Bloom the Yeast - Combine together ⅔ cup of warm milk, 1 teaspoon white sugar and active dry yeast and let it bloom for 5 to 7 minutes.
Step 2. 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.
Step 3. Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 minutes. It's ready when it passed the window pane test.
Step 4. 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.
💡 Tip
To perform the window pane test, lightly oil your fingertips, 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.
Step 5. 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.
Step 6. Shape the Rolls - Grab a piece of dough and 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.
💡 Tip
Shape one piece of dough at a time, and cover the rest with plastic wrap to prevent them from drying out as you work.
Step 7. 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.
Step 8. Using a rolling pin, roll the dough ball into roughly a 6-inch long, by 4-inch wide (15x10 cm) oval.
Step 9. 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.
Step 10. Transfer the rolls into a buttered 9x13 inch (22x33 cm) baking pan. Position 4 across, widthwise and 3 down, lengthwise. Alternatively, you can use a large baking tray, placing them about 1 inch (2.5 cm) apart.
Step 11. Proof - Allow to proof in a warm place for about 30 to 45 minutes or until doubled in size.
Lightly brush the tops of the brioche buns with egg wash and sprinkle with white sesame seeds.
Step 12. Bake - Bake in a preheated oven at 375º (190ºC) 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 melted butter. Let sit in the pan for a few minutes and then transfer to a wire rack to cool completely.
Assemble Mini Italian Sandwiches
Step 13. 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 and black pepper to taste. Place in the fridge for 20 minutes to allow the flavors to mellow out.
Step 14. Assemble Sandwiches - Using a sharp knife or serrated knife, cut the rolls down the middle (or from the side). Then fill each roll with cheese, deli meats and olive topping. Serve and enjoy!
Substitutions
🥖 Mini Brioche Rolls
- Active Dry Yeast - You can also use instant yeast if you's like. If using instant yeast, there is no need to activate it in the milk. Just combine all of the dough ingredients together into the mixing bowl and proceed as written. You'll still want to warm the milk though. Keep in mind that your rise and proof time may be shorter.
- Whole Milk - If you don't have any whole milk, you can use low fat milk. You can also use water.
- White Sugar - You can sub for honey or brown sugar.
- Sesame Seeds - If you don't have any on hand, you can omit it.
🫒 Olive Topping
- Olives - We're using a combination of green olives and kalamata olive, but you can substitute for any kind of olives.
- Pepperoncinis - You can also use banana peppers, hot peppers, pickled jalapeños or omit completely.
- Herbs - I'm using fresh parsley, basil and thyme. However, you can use oregano, chives or rosemary.
- Shallots - You can replace with red, brown or white onion.
- Honey - If you're out of honey, you can replace it with agave, date syrup, maple syrup or white sugar or brown sugar.
- Black Pepper - You can use crushed red pepper flakes if you'd prefer.
- Extra-Virgin Olive Oil - You can use a flavored olive oil, like basil, lemon or garlic for additional flavor.
Variations
- Deli Meat Varieties - Ham, Mortadella, Turkey Breast, Chicken Chicken Breast, Salami, Capicola, Prosciutto, Pepperoni, pastrami and Roast Beef
- Cheeses - Provolone, Mozzarella, fresh Mozzarella, Burrata, cheddar, pepper jack, swiss, gouda or havarti cheese.
Key Equipment
- Kitchen Scale - It's helpful to have when measuring ingredients accurately and for dividing the dough evenly.
- Stand Mixer - While having a stand mixer is extremely helpful, you can also knead by hand. Please see directions in the FAQ section below.
- Thermometer - Having a thermometer is handy when warming up the milk to bloom the yeast.
- 9x13 (22x33 cm) Baking Pan or Large Baking Sheet
- Bowl
- Knife
- Cutting Board
Storage
- Room Temperature - Mini Italian sandwiches should be consumed within 2 to 3 hours at room temperature. Please see FAQ section for make ahead instructions.
- Refrigerator - Store leftover sandwiches in an airtight container for up to 3 days in the fridge.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams rather than in volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Knead your dough until it passes the window pane test. To perform the test, take a small (2 tbsp) ball of dough and stretch it thin enough to let light pass through without tearing it. If it tears, knead for an additional 1 to 2 minutes or until it passes.
Proof your mini brioche rolls in a warm oven. During the colder months, it can take a lot longer to fully proof your dough. To speed things up a bit, turn your oven on the lowest temperature (mine is 170ºF/76ºC) for about 5 minutes. Turn the oven off and then place your rolls in the oven with the door ajar with a wooden spoon. After 15 minutes, shut the oven door to trap the warm air.
FAQ
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.
Yes, it can get quite sticky, but you can knead the dough by hand for up to 20 minutes. Use a plastic bench scraper to help move the dough around and add flour little by little as needed. It's properly kneaded when it passes a window pane test.
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📖 Recipe
Mini Italian Sandwiches with Homemade Brioche Rolls
INGREDIENTS
Mini Brioche Rolls
- ⅔ Cup (151g) Whole Milk warmed to 105ºF (40ºC)
- 2 ¼ Teaspoons (7g) Active Dry Yeast
- 1 Teaspoon + 2 Tablespoons White Sugar divided
- 3 ¼ Cup (390g) All-Purpose Flour
- 2 Whole Large Eggs room temp
- 1 ½ 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
- ½ Cup Finely Diced Green Olives
- ½ Cup Finely Diced Kalamata Olives
- 3 Finely Chopped Pepperoncinis
- 1 Tablespoon Finely Chopped Shallot
- 1 Tablespoon Finely Minced Fresh Parsley
- 2 Teaspoons Finely Minced Fresh Basil
- A Sprig Fresh Thyme
- 1 Garlic Clove grated or finely minced
- ¼ Teaspoon Black Pepper or to taste
- 1 Teaspoon of Honey or to taste
- ¼ 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
Instructions
- Make Brioche Rolls - Start by blooming the yeast. Combine together ⅔ cup of warm milk, 1 teaspoon white sugar and 2 ¼ teaspoons 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, butter, remaining white sugar, eggs and bloomed yeast mixture. With a spoon or spatula, mix the ingredients until it becomes a shaggy ball.3 ¼ Cup (390g) All-Purpose Flour, 1 ½ Teaspoons Fine Salt, 2 Whole Large Eggs, 2 Tablespoons White Sugar, 2 Whole Large Eggs
- Knead the Dough - Fit your stand mixer with the dough hook attachment and knead the dough on medium speed for about 15 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, add olives, pepperoncini peppers, shallot, parsley, basil, thyme, 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.½ Cup Finely Diced Green Olives½ Cup Finely Diced Kalamata Olives3 Finely Chopped Pepperoncinis1 Tablespoon Finely Chopped Shallot1 Tablespoon Finely Minced Fresh Parsley, 2 Teaspoons Finely Minced Fresh Basil, A Sprig Fresh Thyme1 Garlic Clove¼ Cup Extra-Virgin Olive Oil2 Tablespoons Balsamic Vinegar1 Teaspoon of Honey¼ Teaspoon Black Pepper
- 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!
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