Picnic-Ready Italian Sub Skewers (Printable)

Colorful skewers featuring Italian meats, cheese, and veggies served with creamy homemade aioli for dipping.

# 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 fresh 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 lettuce. Alternate ingredients for a vibrant 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 extra virgin olive oil and then the neutral oil, whisking vigorously until the mixture thickens and emulsifies into a creamy consistency. Season with salt and pepper to taste and transfer to a small serving bowl.
03 - Arrange the assembled skewers on a serving platter with the aioli placed alongside for dipping. Keep refrigerated until ready to serve for optimal freshness and food safety.

# Expert Tips:

01 -
  • No cooking required means you stay cool in the kitchen while everything else feels like you've actually fussed.
  • The homemade aioli hits differently than store-bought mayo, with garlic and lemon singing through every bite.
  • They're genuinely portable, which means you can prep them at home and they travel beautifully to picnics, potlucks, or beach days.
02 -
  • If your aioli breaks and looks curdled, start fresh with a new egg yolk in a clean bowl and slowly whisk in the broken mixture—it'll come back together, I promise.
  • Soak bamboo skewers in water for at least thirty minutes before assembling, or they'll absorb moisture from the wet ingredients and start to feel mushy.
03 -
  • If you don't have bocconcini, cut fresh mozzarella into small cubes, but know they'll be slightly softer and might shift on the skewer.
  • A tiny squeeze of anchovy paste whisked into the aioli adds an invisible depth that makes people wonder what your secret ingredient is.
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