Mini-Muffalettas

Makes 24 to 30 hors d'oeurvres

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1 cup mixed olive salad (see accompanying recipe)

1 package (8.8 ounces) tandoori naan

5 thin slices each: pepperoni, capicola, and salami (about 11/2 ounces of each)

4 thin slices each: mozzarella and provolone (about 3 ounces each)

1/4 large red onion, thinly sliced

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1. Make mixed olive salad.

2. Adjust oven rack to lower-middle position, and heat oven to 350 degrees. Lay naan directly on rack and heat until warm and starting to crisp, 5 to 6 minutes.

3. Spread each naan with ½ cup of the mixed olive salad. Then layer the meats, cheeses, and onion on one naan in the following order: pepperoni, mozzarella, capicola, red onion, provolone, salami (or shrimp). Cap with the other naan to make a large sandwich. Trim edges to form an approximate 8-by-6-inch rectangle or oval. Time permitting, wrap sandwich tightly in plastic wrap, and refrigerate. Cut into bite-size squares or wedges, and serve.

Per square (based on 30): 86 calories; 3 grams protein; 5 grams carbohydrates; no sugar; 6 grams fat; 6 milligrams cholesterol; 183 milligrams sodium; trace dietary fiber.EndText