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The Italian Flat

The Italian Flat
Total Time:
20 minutes


2 whole grain naan (flatbreads)
2 tablespoons stone-ground Dijon mustard
6 oz Brie cheese
1 (6-oz) package Deli Italian meat (prosciutto, salami, capicola)
1 cup arugula leaves
2 tablespoons extra-virgin olive oil, divided
1/4 cup lemon vinaigrette
1 tablespoon basil pesto


  1. Cut each naan in half lengthwise to make two equal halves (naan may be irregular shapes). Spread mustard on one side of each piece.
  2. Cut Brie into 1/4-inch-thick slices. Divide Brie slices on top of mustard on 2 halves; top evenly with meats and arugula. Finish with remaining naan slices to make a sandwich.
  3. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then place sandwiches in pan. Brush sandwich tops with remaining 1 tablespoon oil; cook 3–4 minutes on each side or until Brie has melted and naan is crispy. Combine vinaigrette and pesto.
  4. Remove sandwiches from pan; cut into small wedges. Drizzle with pesto vinaigrette (or serve on the side for dipping). Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 380kcal; FAT 26.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 1160mg; CARB 21g; FIBER 3.00g; SUGARS 3g; PROTEIN 16g; CALC 10%; VIT A 6%; VIT C 2%; IRON 10%

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