Prep: 15 minutes plus standing | Cook: 12 minutes  | Serves: 4

1. In medium bowl, toss tomatoes, oil, vinegar, salt and pepper; let stand 10 minutes. Fold in arugula and cheese. Makes about 2 1/2 cups.

2. On lightly floured work surface, cut dough ball into quarters; roll or stretch each quarter into very thin 8-inch round. With fork, poke dough several times to vent.

3. Heat large skillet over medium-high heat; spray with cooking spray. Add 1 piece dough; cook 3 minutes or until golden brown, turning occasionally. Repeat with remaining 3 pieces dough.

4. Divide charcuterie slices and tomato mixture over half of each flatbread; fold flatbread over filling. Makes 4 piadina sandwiches.

Approximate nutritional values per serving (1 sandwich):  Calories, g Fat, g Saturated Fat, mg Cholesterol, mg Sodium, g Carbohydrates, g Fiber, g Sugars, g Added Sugars, g Protein

Chef Tip(s):

Stuff these Northern Italian flatbread sandwiches with your favorite cured meats, cheeses and vegetables – this recipe is endlessly versatile and customizable!