We used our brioche dough to make tiny ham and cheese sandwiches, perfect for a large group because they are so fun to pull apart.
Brioche Ham and Cheese Sandwiches
1 recipe Brioche Dough
Sliced deli ham
Sliced provolone cheese
1 egg white
Line a baking sheet with parchment paper.
Portion your chilled brioche dough into 1.5 oz (40 g) pieces, and gently roll into balls. Slice each ball in half. Flatten slightly and place the sandwich bottoms on the prepared baking sheet, about 1/2 inch apart.
Smear mayonnaise on the sandwich bottoms and top with ham and cheese. Spread dijon mustard on the underside of the sandwich tops and place the tops on, pressing down gently. Loosely cover the baking sheet with plastic wrap and let them rise for 45 minutes at room temperature.
Preheat oven to 350°F.
To create an egg wash, lightly whip up the egg white with 15ml water with a fork. Using a pastry brush, brush the sandwich tops with egg wash and liberally sprinkle with poppy seeds. Bake for about 18-20 minutes, until the buns are golden brown.
Let cool slightly before serving.