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25 minutes
25 minutes
- 1 chunk (6 oz) salami or summer sausage
- 1 chunk (4 oz) Cheddar cheese
- 5 or 6 baby dill pickles
- 40 toothpicks
- Slice salami into forty 1/2-inch pieces. Slice cheese into five 1/2-inch slices, then chop each slice into eight 1/2-inch cubes. Slice pickles into forty 1/2-inch pieces.
- Skewer a piece of salami, a pickle piece (cut side out), and a cheese cube on a toothpick for each kabob.
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