Recipe Details

Ingredients

2 pounds smoked fully cooked ham
1 block (8 ounce size) Swiss cheese
1 jar (12 ounce size) roasted red bell peppers, drained
12 thin slices salami
1 package (8 ounce size) provolone cheese slices
24 pimento stuffed Spanish olives
24 pitted ripe black olives
24 pepperoncini salad peppers
2 cups olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 jars (12 ounce size) mixed pickled vegetables, drained

Description

Cut ham and Swiss cheese each into 12 (1 inch) cubes. Cut roasted red bell peppers into 12 (1 to 2 inch) pieces.

Thread 1 piece each of ham, Swiss cheese, bell peppers, salami, and provolone cheese onto each skewer. Thread 2 each of pimiento stuffed olives, ripe olives and pepperoncini salad peppers.

Whisk together oil, oregano, and pepper. Place skewers in a 13 x 9 inch baking dish; pour olive oil mixture over skewers. Cover and chill 8 hours.

Place pickled vegetables on bottom of a 4 quart trifle dish. Add skewers and marinade