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Italian-Inspired BLT aka The PAT (Prosciutto, Arugula & Tomato)

Recipe By: Cupcakes and Kale Chips - Brianne Izzo

Posted: August 08, 2014

Contains: Eggs, Dairy, Meat
Servings: 1
Recipe Difficulty: Quick & easy


  • 2 slices Rudi's Gluten-Free Original Bread
  • 2 oz. (3-4 thin slices) prosciutto
  • 1 cup arugula
  • 1/4 cup grape tomatoes, halved
  • 1 tbsp. creamy balsamic vinaigrette
  • salt & pepper, to taste

Creamy Balsamic Vinaigrette:

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

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  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.