Ingredients
1
chunk (6 oz) salami or summer sausage
1
chunk (4 oz) Cheddar cheese
5
or 6 baby dill pickles
40
toothpicks
Preparation
Cut salami into forty 1/2-inch pieces. Cut cheese into five 1/2-inch slices; cut each slice into eight 1/2-inch cubes. Cut pickles into forty 1/2-inch pieces.
For each kabob, thread 1 salami piece, 1 pickle piece (with cut side of pickle facing out) and 1 cheese cube on toothpick.
