Recipe
Main Dish
Summertime Sub Sandwich Kabob
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) jar Hy-Vee sweet or dill pickles | ||
| 1 (8 oz) pkg Cheddar cheese cubes | ||
| 1 packet(s) sliced salami | ||
| 1 packet(s) sliced ham | ||
| 1 pt. cherry tomatoes | ||
| ½ medium green bell pepper, cut into 1-inch chunks | ||
| 1 (5.75 oz) jar Hy-Vee green olives or 1 (6 oz) jar Hy-Vee black olives | ||
| 1 packet(s) hot dog or Coney buns | ||
| Hy-Vee mustard | ||
| softened butter or margarine | ||
| 2 tsp. dill weed |
Directions
- Cut pickles into 1-inch chunks.
- Roll salami and ham slices into tight rolls. Cut each roll in half.
- Slide 1 pickle chunk, cheese cube, salami roll, ham roll, cherry tomato, green pepper chunk and olive onto a kabob stick. Add more ingredients depending on the size of the stick and your preference. Place in a recloseable plastic bag and refrigerate.
- Spread 1 side of hot dog or Coney bun with mustard and the other side with butter. Sprinkle with dill weed. Return buns to bag if not serving immediately.
- At serving time, place a sandwich kabob in a bun and slide out the stick.