Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

By nikkiasse

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

Step 1

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.