Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.

Yield: 6 servings

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  extra-virgin olive oil
• 1  teaspoon  balsamic vinegar
• 1/8  teaspoon  kosher salt
• 2  cups  fresh spinach

Preparation

Preheat oven to 300°.

Heat 1 teaspoon 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.

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.

Nutritional Information

Calories:

440 (25% from fat)

Fat:

12.3g (sat 4.2g,mono 4.9g,poly 1.9g)

Protein:

34.3g

Carbohydrate:

46.7g

Fiber:

3.9g

Cholesterol:

78mg

Iron:

3.7mg

Sodium:

826mg

Calcium:

119mg