Aperitif sandwiches stuffed with salami. Versione italiana. These soft, fluffy and light sandwiches are perfect to be stuffed with various cold cuts and served during an aperitif or buffet meal. They are so soft thanks to the milk and butter present in the dough that make it a sort of salty panbrioche. A nice leavening and browning are then the secret to obtain an excellent and appetizing result.
In this case I stuffed them with artisanal and excellent cured meats from the Bu-net, in particular the Bovine and Pork Salamino and the Pure Pork Salamino You can safely indulge yourself and use many other cured meats, even among those always offered by Bu-net, such as bacon, lard or, to make them a little more particular, venison or wild boar salami.
Aperitif sandwiches stuffed with salami
Ingredients: (14-16 sandwitches)
- 500g Manitoba flour
- 250ml whole milk + a bit to brush the sandwitches
- 1 egg
- 100g softened butter
- 1 sachet of dry yeast
- 10g salt
- Various cold cuts for stuffing
- Poppy (or sesame) seeds
Directions:
- First, dissolve the yeast in 100ml of warm milk, mixing well until completely dissolved.
- Then insert the flour and the yeast dissolved in the milk into the mixer and operate to start kneading.
- Then add in order the egg, the remaining milk, the melted but cooled butter and the salt. Continue to knead until you get a homogeneous and elastic dough.
- Then cover with cling film or a damp cloth and leave to rise for 1 hour and a half or until doubled. In the cold season I advise you to let it rise in the oven with the light on, in order to raise the temperature a little and increase the leavening.
- At the end, transfer the dough onto a pastry board, first practicing a three-fold to incorporate air and then dividing the dough first into four equal parts and then each piece into 4 other portions of dough. This will make it easier to achieve uniform subdivisions.
- For each portion, flatten it with your fingers and then fold the ends inwards and turn in your hands to ball up well. Then arrange well spaced on a baking sheet covered with parchment paper. Usually two trays are needed to bake 16 sandwiches.
- Brush the sandwiches with milk and sprinkle with poppy or sesame seeds. Let rise for another hour or until doubled.
- Bake in a pre-heated oven at 180 ° C for 20-25 minutes. The sandwiches must be golden on the outside, but at the same time not too dark.
- Remove from the oven and allow to cool, then cut in half and stuff with your favorite cold cuts.
