Picnic-Ready Italian Sub Skewers (Print version)

Savory Italian skewers with meats, mozzarella, veggies, and a creamy homemade aioli for dipping.

# Required ingredients:

→ 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

→ 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 one slice each of salami, ham, and 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 visual appeal and repeat with remaining skewers.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced garlic, and lemon juice until fully combined.
03 - Slowly drizzle in the extra virgin olive oil while whisking vigorously, then continue with the neutral oil, maintaining constant whisking until the mixture thickens and fully emulsifies.
04 - Season the aioli with salt and pepper to taste and transfer to a small serving bowl. Arrange assembled skewers on a serving platter alongside the aioli for dipping and refrigerate until service.

# Expert Advice:

01 -
  • They're completely hands-free to eat at a picnic, which means no napkin drama and actual conversation with friends.
  • The homemade aioli tastes like you fussed, even though whisking it takes less time than opening a jar.
  • You can prep them an hour ahead and let them chill, making last-minute entertaining actually manageable.
02 -
  • If your aioli breaks while you're whisking, don't panic—start fresh with a clean bowl, another egg yolk, and slowly whisk in the broken aioli as if it were the oil itself.
  • The order you thread the skewers matters less than making sure the softer items like cheese and tomatoes have support from the meats so they don't slip.
03 -
  • Thread the meats loosely by folding them accordion-style so they look fuller on the skewer and guests can actually tear into them without a fight.
  • Keep a damp paper towel nearby while assembling so your hands don't get sticky from the oils, and everything stays easier to handle.
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