Baked on the Bright Side

Cupcakes and Kale Chips Features Rudi’s Gluten-Free Bread in Her Italian-Inspired BLT aka The PAT (Prosciutto, Arugula & Tomato Sandwiches)!

November 8, 2013

Ingredients:

For each sandwich (multiply this depending on the number of sandwiches you are making):

  • About 2 oz. (3-4 thin slices) prosciutto
  • 1 c arugula
  • 1/4 c grape tomatoes, halved
  • 1 T Creamy Balsamic Vinaigrette
  • salt & pepper, to taste
  • 2 slices of your favorite Rudi’s Gluten Free Bread

Creamy Balsamic Vinaigrette:

  • 1/4 c plain Greek yogurt
  • 1/4 c balsamic vinegar
  • 2 T olive oil
  • 1 T Dijon mustard
  • 1T honey
  • salt & pepper, to taste

PLT3

Preparation:

  1. Prepare the crispy prosciutto by preheat your oven to 350°F, place the prosciutto on a cooling rack which is set on top of a baking sheet, and bake for 6-8 minutes per side, or until crispy.  Set aside on paper towels to drain.  Alternatively, you could cook it in a pan on the stove top over medium low heat until crispy.
  2. Prepare the Creamy Balsamic Vinaigrette by combining all ingredients in a bowl or jar and shaking or whisking until combined and smooth.  Adjust seasoning with salt and pepper.
  3. Assemble the sandwiches by first tossing together in a bowl the arugula, tomatoes, and Creamy Balsamic Vinaigrette, and seasoning with salt and pepper, if desired.  Lightly toast two slices of your favorite Rudi’s Gluten Free Bread.  Top one slice with the arugula mixture, layer on the prosciutto, and top with the second slice of bread.

My name is Brianne, recipe developer and creator of Cupcakes & Kale Chips.  I am a born and raised Jersey girl (I don’t know Snooki or the Real Housewives or anyone like them, never watched The Sopranos, love Bon Jovi, and yes, I used to have big hair), a former Chemical Engineer turned stay-at-home-mom to two adorable little boys , and a wannabe pastry chef with a wheat allergy and not enough willpower to to spend my days surrounded by flour, sugar, butter and chocolate.   Somehow this all makes sense to me.

I consider Cupcakes & Kale Chips a “love all, serve all” blog with recipes that truly reflect how I cook for my family, from healthy and easy weeknight meals and gluten-free snacks to indulgent entrees and over-the-top desserts.  ”Cupcakes & Kale Chips” embodies my philosophy on balance, but it sounds cuter than my true favorites – Salads & Ice Cream!

You can catch up with me on FacebookTwitterInstagramPinterest, and Google+.

brianne