Picnic-Ready Italian Sub Skewers (Printable)

Savory skewers layered with Italian meats, mozzarella, peppers, and a smooth 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 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

# Directions:

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 Tips:

01 -
  • Zero cooking means you can prep these while chatting with guests, no stress or sweating over a stove.
  • The homemade aioli tastes like you spent hours on it, but it's genuinely just five minutes of whisking.
  • They're elegant enough for a dinner party yet casual enough to eat standing up at a picnic without a plate.
02 -
  • If your aioli breaks and looks separated and oily, don't throw it away—start with a fresh egg yolk in a clean bowl and slowly whisk in the broken aioli as if it were oil, and it will often come back together.
  • Soak your bamboo skewers in water for at least 30 minutes before using them, or the ends will char and splinter even though you're not cooking anything.
03 -
  • Make your aioli the night before if it makes you feel calmer—it actually keeps beautifully in the fridge and tastes even better as the flavors meld.
  • Use metal skewers if you're serving a crowd; they're sturdier and you don't have to worry about splinters, plus you can wash and reuse them forever.
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