Chicken-and-brie Sandwich With Roasted Cherry Tomatoes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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
• french bread, cut in half horizontally
• 3 ounces brie cheese, sliced
• 3 cups shredded cooked chicken breasts (about 1 pound)
• 2 teaspoons extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 1/8 teaspoon kosher salt
• 2 cups fresh spinach

Recipe

• 1 preheat oven to 300°.
• 2 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.
• 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.