{MiniChow} Muffaletta Wonton Cups with Mustard Sauce

I am a sandwich freak -- sandwiches are probably my overall favorite type of food.  Anything tastes great piled onto a great roll or between two slices of fantastic bread, topped with cheese and some kind of condiment.  MMMmmmm I could eat sandwiches every day, for every meal, for the rest of my life.  One of my favorites is the Muffaletta sandwich, which originated among Italian immigrants living in New Orleans.  It’s traditionally a large round loaf of bread, hollowed out and stuffed with meats and cheeses such as capicola, mortadella, salami, pepperoni, ham, swiss cheese and provolone.  What really “makes” it a muffaletta is the olive salad on the sandwich.  Olive salad is made with diced olives along with pickled celery, cauliflower and carrot, seasoned with oregano and garlic, covered in olive oil and allowed to marinate for at least 24 hours.  These days you can find olive salad on the shelves of many a grocery store.

When I first stumbled across this recipe it was for Muffaletta Eggrolls but I’m not a huge fan of deep frying everything I eat so I lighted it up a tad by piling the filling into baked wonton cups.  {Also, the store didn’t have eggroll wrappers in stock and guests were arriving at my house in an hour so I had to improvise :) }.  These are great for a party because you can bake the wonton cups and chop up the filling ingredients ahead of time.  

Muffaletta Wonton Cups with Mustard Sauce

1 (8oz) package sliced provolone cheese

4 oz sliced havarti cheese

4 oz genoa salami

4 oz capicola ham

1/2 c. finely chopped pimento stuffed green olives

1/4 c. finely chopped black olives

1/2 c. finely chopped pepperoncini peppers

1 tsp ground black pepper

1 (16 oz) package wonton wrappers

Mustard Sauce:

1/2 c. light mayo

1/2 c. light sour cream

1 tbsp minced garlic

3 tbsp dijon mustard

fresh ground black pepper

1. Preheat oven to 400 degrees.  Spray a mini muffin pan generously with cooking spray.  Fit one wonton wrapper in each mini muffin cup and spray with cooking spray again.  Bake wontons for 5 minutes or until just turning golden.  Remove from oven and set aside.
2. Finely chop the first 4 ingredients and place in a medium bowl.  Stir in olives, peppers and black pepper.  Spoon 1 tbsp of mixture into each wonton cup, pressing filling in. 
3. Bake filled wonton cups until cheese is melted and filling is hot, around 3 to 5 minutes.  Remove from oven.
4. Combine all ingredients for mustard sauce.  Place a dollop of sauce in the center of each wonton.  Serve.