Italian Hoagie on a Stick

Am visiting Jodi and Erics for a few days. Am finding that if I want gluten, I had better make a run to the nearest Subway. Jodi has been trying to stay off gluten which means that anyone in this household will be drooling over the pizza ads and driving by the hamburger joints. When I saw this recipe in Family Circle last night, I suggested that we get the ingredients and treat ourselves to a gluten free Hoagie. Sounds like a winner and would be a great dinner party appitizer. With so many people trying to go gluten free, this might just be the perfect dish to serve during the holidays, before putting out the dressing and pumpkin pie.

12 10″ wooden skewers

4 oz provolone, cut into 1″ cubes

4 oz cheddar, cut into 1″ cubes

4 oz sliced Genoa salami, rolled

4 oz sliced mortadella, rolled

4 oz sliced capicola, rolled

12 large pimento stuffed olives

18 grape tomatoes

6 small sweet gherkins (cut in half)

6 artichoke hearts in oil, drained and quartered

1/2 cup mayonnaise

3 tables grainy mustard

2 tablespoon honey

Thread skewers, alternating cheese cubes and rolled meat with olives, tomatoes, gherkins and artichokes in the order you prefer.

Combine mayo, mustard and honey. Serve as a dipping sauce.

Serves 12

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