Chicken and Brie Sandwich with Roasted Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon olive oil |
2 cups halved cherry tomatoes (about 1 pound) |
2 tablespoons balsamic vinegar |
1 tablespoon chopped fresh thyme |
1/4 teaspoon kosher salt |
1/8 teaspoon black pepper |
1/4 cup low-fat mayonnaise |
1 tablespoon whole-grain dijon mustard |
1 garlic clove, minced |
1 (16-ounce) loaf french bread, cut in half horizontally |
3 ounces brie cheese, sliced |
3 cups shredded cooked chicken breast (about 1 pound) |
2 teaspoons extravirgin olive oil |
1 teaspoon balsamic vinegar |
1/8 teaspoon kosher salt |
2 cups fresh spinach |
Directions:
1. Preheat oven to 300°.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.
3. Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.
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