Picnic Italian Sub Skewers (Printable Version)

Savory salami, ham, mozzarella and veggies layered on skewers with smooth aioli for easy portable bites.

# 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 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

# How To Make It:

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. Alternate ingredients for a colorful presentation. Repeat with remaining skewers.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, 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: Ready in just 20 minutes with zero heat—perfect for warm-weather entertaining.
  • Portable and shareable: Individual skewers make serving a breeze at picnics, parties, or potlucks.
  • Bold Italian-American flavors: Every bite delivers savory meats, creamy cheese, and zesty vegetables in perfect balance.
  • Customizable: Swap meats, add vegetables, or go vegetarian—this recipe adapts to every guest.
  • Homemade aioli elevates everything: A fresh, garlicky dipping sauce made in minutes that tastes far better than store-bought.
02 -
  • Emulsify with patience: Add the oils to the aioli drop by drop at first—rushing this step will cause the sauce to break.
  • Prep ahead: Assemble skewers up to 24 hours in advance and refrigerate, covered, until ready to serve.
  • Color is key: Alternate ingredients by color as you thread each skewer for the most visually striking presentation.
  • Check labels: Some deli meats may contain gluten or other allergens—always verify packaging if serving guests with dietary restrictions.
  • Keep it cold: These skewers are best served chilled; use an ice-lined tray or cooler when serving outdoors on warm days.
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