Picnic Italian Sub Skewers (Printable)

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

# 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:

01 - On each skewer, thread a slice each of salami, ham, and mortadella (folded or rolled), followed by a mozzarella ball, cherry tomato, pepperoncini rings, artichoke heart, olive, roasted red pepper slice, and romaine piece. Alternate ingredients for visual appeal. Repeat with remaining skewers.
02 - In a medium bowl, whisk together egg yolk, Dijon mustard, minced garlic, and lemon juice until combined. Slowly drizzle in olive oil and 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 skewers on a platter with the aioli positioned beside for dipping. Keep chilled until ready to serve.

# Expert Tips:

01 -
  • No cooking required means you actually get to sit down and enjoy the party instead of sweating over a stove.
  • Every bite tastes like you assembled something thoughtfully, even though you basically just threaded ingredients onto a stick.
  • The creamy aioli hits different when you make it yourself—garlicky and silky in a way store-bought versions never quite nail.
  • You can prep these ahead and just pull them from the cooler, making them the ultimate portable meal.
02 -
  • Make the aioli no more than a couple hours ahead because raw eggs are safest when used fresh, and honestly it tastes better the day you make it.
  • If your aioli breaks and looks grainy instead of silky, start over with a fresh egg yolk in a clean bowl and slowly whisk in the broken aioli—it almost always comes back together.
  • Soak bamboo skewers in water for 30 minutes before using so they don't splinter or char, even though you're not cooking these, it just makes them feel more substantial.
03 -
  • Buy the meats and cheese from the deli counter where they slice to order instead of the pre-packaged section—they stay fresher longer and taste noticeably better in something this simple.
  • If you're making these for a crowd, assemble them on a sheet pan in the fridge and transfer to a serving platter just before people arrive so they stay neat and cold.
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