Picnic Italian Sub Skewers (Printable Page)

Savory Italian meats and veggies layered on skewers, served with creamy homemade aioli for dipping.

# What You'll Need:

→ For the Skewers

01 - 6 slices Genoa salami
02 - 6 slices deli ham
03 - 6 slices mortadella
04 - 6 small mozzarella balls (bocconcini)
05 - 1 cup cherry tomatoes
06 - 1 cup pepperoncini or mild banana pepper rings, drained
07 - 1 cup marinated artichoke hearts, chopped
08 - 1/2 cup pitted black olives
09 - 1/2 cup sliced roasted red peppers
10 - 6 small pieces romaine lettuce
11 - 6 bamboo or metal skewers

→ For the Homemade Aioli

12 - 1 large egg yolk
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, finely minced
15 - 1 tablespoon fresh lemon juice
16 - 1/2 cup extra virgin olive oil
17 - 1/2 cup neutral oil (sunflower or canola)
18 - Salt and pepper to taste

# Step-by-Step Guide:

01 - On each skewer, thread a slice of salami, a slice of ham, and a slice of mortadella (folded or rolled), followed by a mozzarella ball, cherry tomato, pepperoncini rings, artichoke heart piece, olive, roasted red pepper slice, and romaine lettuce piece. Alternate ingredients for colorful presentation. Repeat with remaining skewers.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced garlic, and lemon juice until well combined. Slowly drizzle in the olive oil and then the neutral oil while whisking vigorously until the mixture thickens and emulsifies. Season with salt and pepper to taste. Transfer to a small serving bowl.
03 - Arrange the assembled skewers on a serving platter with the aioli positioned to the side for dipping. Keep chilled until ready to serve.

# Expert Tips:

01 -
  • No stove required, which means your kitchen stays cool and you can prep these while actually enjoying your day.
  • Every bite tastes like an Italian deli counter but arrives on a stick, making it impossible to eat messily or regret anything.
  • The homemade aioli is so much better than mayo-based dips that you'll wonder why anyone buys the bottled stuff.
  • Each skewer is essentially a complete, balanced snack that feels substantial even though you assembled it in minutes.
02 -
  • If your aioli breaks or looks grainy instead of creamy, don't panic—start fresh with a new yolk in a clean bowl and slowly whisk in the broken batch, and it will come together like magic.
  • Threading the meats loosely rather than tight makes them easier to eat and less likely to tear, plus you get actual bites of meat instead of a translucent membrane.
  • Tomatoes that are too hard won't taste good, but ones that are slightly soft will fall apart on the skewer, so aim for that just-ripe moment where they have give but won't burst.
03 -
  • Soak bamboo skewers in water for at least 30 minutes before threading so they don't char or splinter, even though you're not cooking them—this prevents them from being unpleasant to bite on.
  • If your aioli seems too thick after emulsifying, whisk in a teaspoon of water at a time until it reaches dipping consistency, and it'll taste just as good but feel less heavy.
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