Layer the first ingredients of meats and cheeses in four separate stacks.
For each stack I put the prosciutto as the first layer (to be seen on the outside of each 'roll'). Then I put down a layer of a more mellow flavor such as ham, and at the point of being half way through the meats, layer in the cheese slices.
Roll each of these stacks of meat and cheese very tightly and chill in the refrigerator for a minimum of 1 hour.
Remove from the fridge and slice each roll into 1" pinwheels.
On each skewer, thread as follows: pepperoncini first, followed by a 1" square of roasted red pepper, a large black olive, a tiny white cocktail onion.
Next thread on the chilled meat/cheese pinwheel, followed by a large queen-sized pimento stuffed green olive, and then another meat/cheese pinwheel.
Finish each skewer with the ingredients that you started with only opposite: tiny white cocktail onion next, followed by a large black olive, 1" square of roasted red pepper, and a pepperoncini.
Refrigerate half covered in aluminum foil until serving time.
Optional: Drizzle Red wine vinegar and olive oil over skewers at time of serving.
