Picnic-Ready Italian Sub Skewers (Printable)

Savory Italian meats, cheese, and veggies layered on skewers with creamy homemade aioli for easy, portable enjoyment.

# Components:

→ 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 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

# Directions:

01 - On each skewer, thread a slice each of salami, ham, and mortadella (folded or rolled), followed by a mozzarella ball, a cherry tomato, a few pepperoncini rings, a piece of artichoke heart, an olive, a slice of roasted red pepper, and a piece of romaine lettuce. 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, whisking vigorously until the mixture thickens and emulsifies. Season with salt and pepper to taste. Transfer to a small serving bowl.
03 - Arrange the skewers on a platter with the aioli on the side for dipping. Keep chilled until serving.

# Expert Advice:

01 -
  • No cooking required—just assembly and whisking for a completely no-heat meal
  • Perfectly portable for picnics, lunch boxes, or outdoor gatherings
  • Customizable with your favorite Italian meats, cheeses, and vegetables
  • Homemade aioli elevates the dish with fresh garlic and lemon brightness
  • Colorful presentation makes it as beautiful as it is delicious
  • Ready in just 20 minutes from start to finish
02 -
  • Make the aioli up to 2 days ahead and store covered in the refrigerator
  • Assemble skewers up to 4 hours before serving and keep refrigerated
  • Use metal skewers for an eco-friendly, reusable option
  • Check deli meat labels if you have gluten sensitivities, as some contain fillers
  • Pat ingredients dry before threading to prevent soggy skewers
  • Alternate colors and textures for the most visually appealing presentation
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