Football season is upon us, and that means my “favorite” time of year is here; tailgate season! While I love attending football games, I also enjoy creating an effortless dish, that friends will  absolutely rave about, later.

As important as the food is, I’d rather get the most of my time with friends by playing lawn games, catching up, and enjoying a few libations. Isn’t that what this time of year is all about?

Enter, Cuban Sandwich Kabobs. These skewers are easy to assemble, packed with flavor, and can be prepped ahead of time. Some will say a traditional Cuban sandwich does not include salami, or tomato. I say, the more the merrier to fill my skewer! Your standard Cuban calls for roasted mojo pork, which is so yum, but very time consuming to make. Take a shortcut, and opt to order sliced Spanish Pork Roast from your local deli; what Cuban is complete without mustard? So we’re fancying it up with a tangy mustard aioli for dipping sauce, on the side!

CUBAN SANDWICH KABOBS WITH MUSTARD AIOLI

Ingredients:

For the Kabobs:

12 Bamboo skewers

6 slices Spanish Pork Roast

6 slices Ham

6 slices Salami

12 cubes of Swiss Cheese

12 Cherry Tomatoes

12 Baby Dill Pickles

For the Mustard Aioli:

2 tablespoons Dijon mustard

1 egg yolk

1 tablespoon fresh lemon juice

½ cup olive oil

3 tablespoons stone ground mustard

Instructions:

Kabobs:

On a large work surface, lay out 12 pieces of Spanish pork roast. Top each with a slice of ham, and a slice of salami to create deli stack.

Working one skewer at a time, roll up one deli stack tightly and slice into 4 even pinwheels. (2 pinwheels for each skewer.)

Thread one pinwheel, one cheese square, one tomato, one pinwheel, and one pickle. (Alternate veggies and pinwheels in any order you like!)

Aioli:

Add the Dijon mustard, egg yolk, and lemon juice to a mixing bowl and whisk together until smooth.

Slowly pour the olive oil into the mixture, whisking small amounts of it in at a time until it is completely incorporated. Whisk vigorously until mixture is thick and creamy.

Add the stone ground mustard

This recipe is a winner, for sure! Go Team!

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