Italian Sub Skewers
February 16, 2019 by Nicole Collins
Guys, I’m taking a few polls today…
First question: On a scale of 1 to 10, how much do you love food on a stick?
I think I’m at an 11, fo sho.
I don’t know why food is so much more delicious when it’s either on a stick or in mini size. Maybe it’s the fact that you get the whole experience in one bite. Or, maybe it’s that these foods are so stinking adorable, they can’t help but be as delicious as they look.
Here’s my second poll for today: what’s your “go to” sandwich?
I have two…tuna salad and Italian cold cuts. I think I love both equally as much. I make tuna salad pretty regularly on my own (we’re talking for breakfast, lunch, and dinner); but Italian cold cuts are my usual go to when it comes to ordering out at a sub shop. I used to be a regular cold cut fan until I woke up one day and hated bologna (which, ironically, pretty much kept me alive as a kid). Don’t ask… So now, Italian it is.
Final poll for today: What name to do call the sub sandwich? Sub, hoagie, hero, footlong, something else?
It’s a sub where I’m from. Isn’t it crazy how the same exact item of food a can be called so many different things just based on where you live? It’s cool and confusing all at the same time!
So, what’s the reason for all of the questions today? I promise I didn’t just wake up feeling extra nosy this morning. I actually wanted to feel you guys out today before I tell you what we’re making. Because, each question above is relevant to today’s recipe.
Not that your answers could really change how I feel about today’s recipe. It’s too delicious, and adorable, and simple, and pretty, and colorful, and mmm mmm good! But, that is beside the point.
Today, we’re making Italian Sub Skewers!
Think about all of the best fillings in an Italian cold cut served on a cute little skewer with bread and seasoned olive oil on the side for dipping. Sounds amazing, right? Well, that’s exactly what’s happening in today’s recipe!
We start by making a really simple seasoned olive oil by adding some balsamic vinegar, a little salt and pepper, and a touch of Italian seasoning to our favorite olive oil. We’re going to serve this on the side of our skewers with some sliced baguette to satisfy the bread component of an Italian sub. But, we’re also going to use some of our mix to marinate some peppers and onions for our skewers before we roast them in the oven.
After our veggies are finished roasting and cool down a bit, we can start assembling the skewers. I know! All of the hard work is done already!
For our skewers, we’re going to use some deli salami, some cubed mozzarella, the roasted veggies, some fresh spinach, and a few kalamata olives. Thread them on the skewer, and DONE! These kind of have a rainbow vibe going on with all of the pretty colors, so we’re literally tasting the rainbow today.
Now, if I’m going to be honest, I don’t even like olives. I didn’t add them to this recipe for me, that’s for sure. So, when I ate mine, I popped those babies right off and gave them to a loved one. And, the skewers were even more delicious, to me. So, if olives aren’t for you, ditch them. Also, I really like the fresh crispness of the spinach leaf. But, there are a few other green options you could use here that would be just as yummy. A basil leaf or some torn lettuce in place of the spinach would be really nice here. Or if you really love green, use all three!
These Italian Sub Skewers are great for a party because of how little effort is involved to assemble them. But, they’re also great if you’re meal prepping lunches and you’re looking for something low carb. Just leave the bread at home, if that’s the case. That’s what I did! The salty meat and cheese mixed with the slightly sweet roasted veggies and the fresh pop of green is really a homerun bite no matter how you enjoy these. Trust me!
Alright guys, can’t wait to hear your answers to my pressing questions today! If you’re too busy chowing down on these skewers to respond, I’ll understand.
Enjoy! And, let’s eat!
Italian Sub Skewers
Serves: 16 skewers Print
¼ cup olive oil
1 tbsp balsamic vinegar
½ tsp italian seasoning
¼ tsp salt
¼ tsp pepper
1 orange pepper, cut in to 1 inch pieces
1 small red onion, cut in to 1 inch pieces
2 oz block mozzarella, cubed into 16 pieces
8 grape tomatoes, halved
8 slices deli salami, halved
16 spinach leaves
16 pitted kalamata olives
baguette, for serving
Preheat oven to 400 degrees. In a small bowl, whisk olive oil, balsamic, italian seasoning, salt and pepper until well combined. Take 1 tbsp of olive oil mix and drizzle over orange pepper and red onion pieces on a baking sheet. Toss to coat. Roast vegetables for 20 mins until softened and starting to caramelize. Set veggies aside to cool completely. Reserve remaining olive oil mix for dipping.
Assemble the skewers: On a cocktail skewer, thread 1 tomato half, 1 salami half (folded), 1 piece orange pepper, 1 mozzarella cube, 1 spinach leaf (folded), 1 piece of red onion, and 1 olive. Repeat with remaining skewers. Serve with torn baguette and reserved vinaigrette on the side.
*You could substitute a basil leaf or some lettuce for the fresh spinach. Or, you could have some extra green and use all three!
*If you don't like olives (like me), ditch them. These skewers are just as amazing without them!
*These are best served fresh. BUT, if you assembled the skewers in the reverse order listed, you could get away with prepping them in advance and adding the tomato halves on right before serving. Doing that would keep these from getting soggy in the fridge.
*These are the cocktail skewers I used. These are also a favorite of mine.
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