Picnic-Ready Italian Sub Skewers (Printable)

Colorful skewers combine meats, mozzarella, and veggies with a smooth aioli dip for a fresh, portable Italian option.

# 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 such as 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, cherry tomato, pepperoncini rings, artichoke heart, olive, roasted red pepper slice, and romaine piece. Alternate ingredients for vibrant presentation and 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 olive oil then neutral oil while whisking vigorously until mixture thickens and emulsifies. Season with salt and pepper to taste and transfer to serving bowl.
03 - Arrange assembled skewers on a platter with aioli in a serving bowl alongside for dipping. Keep chilled until time of service.

# Expert Advice:

01 -
  • Zero cooking required—just assembly, which means your kitchen stays blissfully cool.
  • Every bite tastes like an authentic Italian sub, but you get the magic of dipping in silky homemade aioli that makes people ask for the recipe immediately.
  • The portability is genuinely life-changing for outdoor eating or entertaining.
02 -
  • If your aioli breaks (looks grainy or separated), don't panic—start with a fresh yolk in a clean bowl and slowly whisk in the broken aioli like you're adding the oil for the first time; it usually comes back together.
  • Threading meats loosely on the skewer matters because tight threading makes everything taste squeezed and dense instead of layered and distinct.
03 -
  • Buy your deli meats from a counter where someone cuts them fresh, and ask for them sliced thin—the texture matters far more than you'd think.
  • Toast your lemon juice in a small pan for 30 seconds right before making aioli; the warmth brings out more brightness without changing the temperature of your other ingredients enough to matter.
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