Picnic Italian Sub Skewers

My neighbor threw together these skewers at a summer gathering, and I watched people abandon their plates to hover around the platter instead. There's something about food on a stick that makes everyone feel like a kid again, except this time with prosciutto and homemade aioli in the mix. She told me later she'd invented them out of desperation, wanting something that didn't require heating up the kitchen in July. Now I make them whenever I need something that looks fancy but feels effortless, especially when the cooler is packed and the blanket's already spread out.

I brought these to a beach day once, and my friend's partner—who claimed he didn't like olives or peppers or anything "adventurous"—ate four of them without thinking. He was too busy laughing at something someone said to realize what he was eating, and by the time he noticed, he was a convert. That's when I learned these skewers work their magic quietly, sneaking flavors past the walls people build around their palates.

Ingredients

• Genoa salami, deli ham, and mortadella: The holy trinity of Italian deli counter magic—buy them fresh and have the person behind the counter slice them thin so they fold neatly without tearing.
• Bocconcini (small mozzarella balls): These little pearls add creaminess and don't require slicing, which saves you a step and means less mess on picnic day.
• Cherry tomatoes: Look for ones that are still slightly firm so they don't burst when you thread them, and room-temperature ones taste better than cold ones pulled straight from the cooler.
• Pepperoncini or mild banana peppers: The slight heat and vinegary tang wake up every other flavor on the skewer, so don't skip draining them well or everything gets soggy.
• Marinated artichoke hearts: Buy them from the deli or jarred section, chop them into bite-sized pieces, and pat them dry before threading—wet ingredients are the enemy of good texture.
• Black olives and roasted red peppers: These add earthiness and sweetness; the peppers especially give you a pop of color that makes the whole thing photograph well.
• Romaine lettuce: Small leaves add freshness and a subtle crunch, plus they give your mouth something to do between the salty and creamy components.
• Extra virgin and neutral oils: This combination for the aioli matters—the good olive oil gives flavor, but you need the neutral oil to keep the emulsion from breaking and tasting greasy.
• Egg yolk, Dijon mustard, garlic, and lemon juice: These are your emulsion builders; the mustard and acid help the oils stay suspended, creating that silky texture.

Instructions

Gather your ingredients and lay them out like a painter's palette:

Pull everything out of the fridge about 10 minutes before you start so the meats aren't so cold they're difficult to fold. Line up your skewers and all the components on a clean cutting board so you can reach everything without stopping mid-thread.

Thread with intention, alternating colors and textures:

Start each skewer with a folded slice of salami, then ham, then mortadella—fold them loosely so they don't bunch up and look clumsy. Follow with a mozzarella ball, then a cherry tomato, a few pepperoncini rings, a piece of artichoke, an olive, a pepper slice, and finish with a small romaine leaf; this rhythm keeps every bite interesting.

Make the aioli while the skewers chill:

Whisk your egg yolk with mustard, minced garlic, and lemon juice in a medium bowl until the mixture looks pale and slightly thickened. Drizzle the olive oil in slowly—like you're pouring it through a tiny aperture—while whisking constantly, then do the same with the neutral oil; if you rush this step, the whole thing breaks and you'll be frustrated.

Season and taste until it feels right:

Add salt and pepper bit by bit, tasting as you go, because you can always add more but you can't take it back. The aioli should taste garlicky and bright, never dull, so don't hold back on the seasoning.

Chill everything until the moment you serve:

Arrange the skewers on a platter and set a small bowl of aioli in the center, covering everything with plastic wrap if you're traveling. Cold skewers are refreshing on a hot day, and the cold aioli tastes creamier than room-temperature aioli.

Save

These skewers stopped being just appetizers for me when my sister brought them to a stressful family dinner, and suddenly people were smiling and actually talking to each other instead of scrolling on their phones. Food that lets you use your hands and dip into something creamy has this way of making people relax and feel taken care of at the same time.

Making the Aioli Less Intimidating

The first time I made aioli, I whisked too fast and ended up with scrambled-looking gunk that looked nothing like the golden silky sauce I'd imagined. A friend told me the secret wasn't speed, it was patience and tiny, patient additions of oil—basically treating the egg yolk like it was made of glass. Now I use a fork if I don't have a whisk, and I set the bowl on a towel so it doesn't slip around while I'm working, which somehow makes the whole process feel less chaotic.

Customizing Without Losing the Plot

The beauty of skewers is that you can swap things around based on what you find at the market or what your guests actually eat, but there's a balance to strike. Keep the ratio roughly three parts meats and cheese, four parts vegetables and accents, or the whole thing tastes either too rich or too empty—it's not a rule, just something I learned by making them slightly wrong a few times.

Transport and Storage Tricks

I've learned to pack these in a shallow container lined with parchment paper, with the aioli in a separate sealed container so it doesn't get jostled around. Keep them on ice if you're driving more than 20 minutes, and if you're serving them in the sun, swap out the platter every 30 minutes so nothing starts to wilt or sweat in a way that feels weird.

• Prep the skewers the morning of but don't make the aioli until a few hours before serving—it stays fresher that way.
• Pack an extra skewer or two because there's always someone who comes back for seconds, and you'll be grateful you thought ahead.
• If you're nervous about raw egg in the aioli, use pasteurized eggs or a good quality store-bought mayo mixed with the garlic, mustard, and lemon juice instead—no shame in that.

Save

These skewers became my go-to because they bridge the gap between "I barely tried" and "I really care," which is where most of us actually live in the kitchen. Every time someone asks for the recipe, I tell them the secret is just paying attention—good ingredients, proper layering, and an aioli that tastes like you actually know what you're doing, even if you assembled the whole thing in 20 minutes.

Recipe FAQs

→ What meats are used in the skewers?

Genoa salami, deli ham, and mortadella are layered onto the skewers to provide a savory and balanced flavor.

→ How is the homemade aioli prepared?

The aioli is emulsified by whisking egg yolk, Dijon mustard, garlic, and lemon juice, then slowly drizzling in olive and neutral oils until creamy.

→ Can these skewers be made vegetarian?

Yes, omit the meats and add grilled vegetables such as zucchini or eggplant for a vegetarian-friendly option.

→ What is the best way to serve these skewers?

Arrange the skewers on a platter chilled alongside the aioli for dipping, ideal for picnics or parties.

→ Are there any common allergens in this dish?

Yes, it contains dairy from mozzarella and mortadella, and eggs in the aioli. Some deli meats may contain gluten or other allergens.

→ Can the meats be substituted?

Turkey or chicken slices can replace the traditional Italian meats for a different flavor profile.