![\"backyard](\"https:\/\/i0.wp.com\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/backyard-party.jpg?resize=678%2C381&ssl=1\" "\\"backyard")
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\n\t<\/a>\n<\/div>\n<\/div>\nIngredients
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It\u2019s a universal rule that foods taste even better when they\u2019re miniature, and these three options are a prime example. Consider them a teeny tiny open-faced version of your favorite summer foods. And the best part is you get all your favorites- without getting stuffed! So be careful, you can\u2019t have just one!\n<\/p>\n
How to make Corn Lollipops<\/h2>\n
\nCorn Lollipops\u00a0 are the kind of appetizer that makes your whole party more fun. You slice the cob into thick rounds, grill them until they\u2019re golden and slightly charred, and stick a skewer in each one. And garnish with your favorite topping.\n<\/p>\n
Ingredients![\"corn](\"https:\/\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/corn-lollipops-t1-200x300.jpg\" "\\"corn")
![\"corn](\"https:\/\/i0.wp.com\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/corn-lollipops-t1.jpg?resize=200%2C300&ssl=1\" "\\"corn")
<\/h3>\n\n- 1 stick butter softened<\/li>\n
- 2 cloves garlic minced<\/li>\n
- 1\/2 lemon zested + 1 tablespoon juice<\/li>\n
- 1 teaspoon dijon mustard<\/li>\n
- 1 teaspoon paprika<\/li>\n
- 1\/2 teaspoon red pepper flakes<\/li>\n
- 1\/2 tablespoon chives chopped<\/li>\n
- salt and pepper to taste<\/li>\n
- 4 ears of corn cut into 3 each<\/li>\n
- 2 tablespoons fresh parsley minced, plus some for garnish<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Mix the softened butter with the garlic, lemon juice and zest, mustard, paprika, red pepper flakes, chives, parsley, salt and pepper. Set it aside for now.<\/li>\n
- Grill the corn until tender and lightly charred.<\/li>\n
- Once they\u2019ve cooled enough to touch, slather them with cowboy butter. Garnish with parsley.<\/li>\n
- Serve on a platter with thick skewers inserted into each cob.<\/li>\n<\/ol>\n
How to make Pickle Cheeseburger Bites<\/h2>\n
\nThe pickles are the buns!\n<\/p>\n
![\"pickle](\"https:\/\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/pickle-cheeseburger-bites-300x300.jpg\" "\\"pickle")
![\"pickle](\"https:\/\/i0.wp.com\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/pickle-cheeseburger-bites.jpg?resize=300%2C300&ssl=1\" "\\"pickle")
Ingredients<\/h3>\n\n- 1 lb. ground beef<\/li>\n
- 1\/2 tsp. salt<\/li>\n
- 2 Tbsp. ketchup<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 Tbsp. olive oil<\/li>\n
- 4 slices American cheese<\/li>\n
- 28 dill pickle chips<\/li>\n
- 14 slices plum tomatoes<\/li>\n
- 14 small lettuce leaves<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Shape the ground beef into 1\u00bd-inch patties (about 14) and sprinkle with the salt.<\/li>\n
- In a small bowl, combine the ketchup and mayonnaise.<\/li>\n
- Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping.<\/li>\n
- Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.<\/li>\n<\/ol>\n
How to make BLT Bites<\/h2>\n
\nIt\u2019s impossible to eat just one!\n<\/p>\n
Ingredients![\"blt](\"https:\/\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/blt-bites-689b7646ebbd4-300x300.jpg\" "\\"blt")
![\"blt](\"https:\/\/i0.wp.com\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/blt-bites-689b7646ebbd4.jpg?resize=300%2C300&ssl=1\" "\\"blt")
<\/h3>\n\n- 8 slices thick-cut bacon, cut into thirds crosswise<\/li>\n
- 4 slices white sandwich bread<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce<\/li>\n
- 1\/4 head iceberg lettuce, cut into 1-inch squares<\/li>\n
- 12 cherry tomatoes, halved<\/li>\n
- 24 toothpicks or cocktail picks<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients![\"salad](\"https:\/\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/salad-skewers-66abdc785fd49-300x300.jpg\" "\\"salad")
![\"salad](\"https:\/\/i0.wp.com\/alternativemedicine.com\/wp-content\/uploads\/2026\/08\/salad-skewers-66abdc785fd49.jpg?resize=300%2C300&ssl=1\" "\\"salad")
<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
Directions<\/h3>\n\n- Mix the softened butter with the garlic, lemon juice and zest, mustard, paprika, red pepper flakes, chives, parsley, salt and pepper. Set it aside for now.<\/li>\n
- Grill the corn until tender and lightly charred.<\/li>\n
- Once they\u2019ve cooled enough to touch, slather them with cowboy butter. Garnish with parsley.<\/li>\n
- Serve on a platter with thick skewers inserted into each cob.<\/li>\n<\/ol>\n
How to make Pickle Cheeseburger Bites<\/h2>\n
\nThe pickles are the buns!\n<\/p>\n
Ingredients<\/h3>\n\n- 1 lb. ground beef<\/li>\n
- 1\/2 tsp. salt<\/li>\n
- 2 Tbsp. ketchup<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 Tbsp. olive oil<\/li>\n
- 4 slices American cheese<\/li>\n
- 28 dill pickle chips<\/li>\n
- 14 slices plum tomatoes<\/li>\n
- 14 small lettuce leaves<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Shape the ground beef into 1\u00bd-inch patties (about 14) and sprinkle with the salt.<\/li>\n
- In a small bowl, combine the ketchup and mayonnaise.<\/li>\n
- Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping.<\/li>\n
- Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.<\/li>\n<\/ol>\n
How to make BLT Bites<\/h2>\n
\nIt\u2019s impossible to eat just one!\n<\/p>\n
Ingredients<\/h3>\n\n- 8 slices thick-cut bacon, cut into thirds crosswise<\/li>\n
- 4 slices white sandwich bread<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce<\/li>\n
- 1\/4 head iceberg lettuce, cut into 1-inch squares<\/li>\n
- 12 cherry tomatoes, halved<\/li>\n
- 24 toothpicks or cocktail picks<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
How to make Pickle Cheeseburger Bites<\/h2>\n
\nThe pickles are the buns!\n<\/p>\n
Ingredients<\/h3>\n\n- 1 lb. ground beef<\/li>\n
- 1\/2 tsp. salt<\/li>\n
- 2 Tbsp. ketchup<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 Tbsp. olive oil<\/li>\n
- 4 slices American cheese<\/li>\n
- 28 dill pickle chips<\/li>\n
- 14 slices plum tomatoes<\/li>\n
- 14 small lettuce leaves<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Shape the ground beef into 1\u00bd-inch patties (about 14) and sprinkle with the salt.<\/li>\n
- In a small bowl, combine the ketchup and mayonnaise.<\/li>\n
- Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping.<\/li>\n
- Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.<\/li>\n<\/ol>\n
How to make BLT Bites<\/h2>\n
\nIt\u2019s impossible to eat just one!\n<\/p>\n
Ingredients<\/h3>\n\n- 8 slices thick-cut bacon, cut into thirds crosswise<\/li>\n
- 4 slices white sandwich bread<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce<\/li>\n
- 1\/4 head iceberg lettuce, cut into 1-inch squares<\/li>\n
- 12 cherry tomatoes, halved<\/li>\n
- 24 toothpicks or cocktail picks<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
Directions<\/h3>\n\n- Shape the ground beef into 1\u00bd-inch patties (about 14) and sprinkle with the salt.<\/li>\n
- In a small bowl, combine the ketchup and mayonnaise.<\/li>\n
- Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping.<\/li>\n
- Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.<\/li>\n<\/ol>\n
How to make BLT Bites<\/h2>\n
\nIt\u2019s impossible to eat just one!\n<\/p>\n
Ingredients<\/h3>\n\n- 8 slices thick-cut bacon, cut into thirds crosswise<\/li>\n
- 4 slices white sandwich bread<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce<\/li>\n
- 1\/4 head iceberg lettuce, cut into 1-inch squares<\/li>\n
- 12 cherry tomatoes, halved<\/li>\n
- 24 toothpicks or cocktail picks<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
How to make BLT Bites<\/h2>\n
\nIt\u2019s impossible to eat just one!\n<\/p>\n
Ingredients<\/h3>\n\n- 8 slices thick-cut bacon, cut into thirds crosswise<\/li>\n
- 4 slices white sandwich bread<\/li>\n
- 2 Tbsp. mayonnaise<\/li>\n
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce<\/li>\n
- 1\/4 head iceberg lettuce, cut into 1-inch squares<\/li>\n
- 12 cherry tomatoes, halved<\/li>\n
- 24 toothpicks or cocktail picks<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
Directions<\/h3>\n\n- Preheat the oven to 350\u00b0F. Line a baking sheet with parchment paper.<\/li>\n
- Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.<\/li>\n
- Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 \u00bc-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.<\/li>\n
- In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.<\/li>\n
- To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.<\/li>\n<\/ol>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
\u00a0<\/p>\n<\/div>\n
And a bonus salad!<\/h2>\nChef\u2019s Salad on a Stick<\/h3>\n\nNo bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
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\nIngredients
No bowl required!<\/p>\n
Ingredients<\/h3>\n\n- 4 hardboiled eggs<\/li>\n
- 1\/2 English cucumber<\/li>\n
- 2 oz. deli ham, thick cut<\/li>\n
- 2 oz. deli turkey breast, thick cut<\/li>\n
- 2 oz. deli roast beef, thick cut<\/li>\n
- 8 oz. swiss cheese block<\/li>\n
- 1 head red leaf lettuce<\/li>\n
- 16 grape tomatoes<\/li>\n
- 8 large green olives<\/li>\n
- 8 12-inch skewers<\/li>\n
- Ranch dressing<\/li>\n
- Black pepper<\/li>\n<\/ul>\n
Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
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Directions<\/h3>\n\n- Cut each hardboiled egg into four pieces. Slice the cucumber lengthwise, then cut into half circles, about 1\/2-inch thick.<\/li>\n
- Cut the ham, turkey and roast beef slices lengthwise into 1-inch wide strips. Roll each strip up into a pinwheel.<\/li>\n
- Cut the Swiss cheese block into 16 squares.<\/li>\n
- Alternating pieces, place 2 pieces each of Swiss cheese, cucumber, tomato and egg; 1 pinwheel each of ham, turkey, and roast beef; and 3 pieces of lettuce, each folded up into a bundle, on each skewer. Finish each skewer with 1 green olive.<\/li>\n
- Serve on a platter drizzled with ranch dressing and sprinkled with black pepper. Serve immediately.<\/li>\n<\/ol>\n
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