Nearly at every party thrown, there is almost always a plate of prepared sandwiches. Mini subs, silver dollar, tea sandwiches... It doesn't matter which you pick, they are always a hit!
One of my favorite sandwiches is the Italian Grinder. It contains so many of my favorite things. Salami, cheese, peppers... pepperoni, more cheese... Mmm...
But, how can you make something like that light?
Aha! Let's just get rid of the bread. That's gonna remove a lot of calories and un-needed carbs right there. Let's also bulk it up with a lot more veggies like olives and tomatoes!
Much better... much better.
But we have to keep it party friendly too. Let's put it on a stick and call it a day!
By skewering the 'sandwich', it suddenly becomes a great finger food while getting rid of the need for an extra plate to carry your snack around on.
This also makes a fabulous lunch-on-the-go. It's quick to prepare in the morning and is highly portable!
Oh, and the dip. I am a dip kind of girl. I love sauce and will go out of my way to find any excuse for it.
Want to make that sandwich on a stick even more appealing? Serve it with a little side of this fantastically skinny honey mustard dip. It's disgustingly good. I was seriously scraping it out of the bottom of my little bowl there. Guilty.
Italian Grinder (On a Stick)
Servings: 6 • Size: 2 Sticks + 2 Tbsp. Dip • Calories: 222.3 • Fat: 12.3 g • Carb: 10.2 g • Fiber: 0.3 g • Protein: 15.2 g • Sugar: 4.7 g • Sodium: 1325.5 mg
3 Oz. Deli Sliced Genoa Salami
3 Oz. Deli Sliced Turkey Pepperoni
3 Oz. Reduced Fat 2% Sharp Cheddar, Cubed (I got about 4 cubes per Oz.)
3 Oz. Fat Free Mozzarella, Cubed (I got about 4 cubes per Oz.)
36 Grape Tomatoes
24 Italian Blend Olives
6 Mini Dill Pickles
12 Wooden Skewers
Skinny Honey Mustard Dip:
1/4 C. Light Mayo (I used Hellman's.)
1/4 C. Fat Free Plain Greek Yogurt
3 Tbsp. Stone Ground Mustard (Or other 'grainy' mustard.)
1 Tbsp. Honey
Put your sandwich on a stick together.
I ended up with one slice of each meat (halved), two cubes of cheese, two tomatoes, two olives, and either a pickle or peperoncini per skewer.
I plated mine over some broccoli slaw, more for aesthetics than anything else.
Combine the ingredients together for your dip.
This can also be made ahead of time and stored in an airtight container in the fridge for 3-5 days.
Serve and enjoy!