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  Chicken & Brie Sandwich with Roasted Tomatoes
   Sandwich
   Cooking Light
   6/19/2008
Ingredients:
1 tsp olive oil
2 cups halved cherry tomatoes (abaout 1 lb)
2 T balsamic vinegar
1 T chopped fresh thyme
1/4 tsp salt
1/8 tsp pepper
1/4 cup mayo
1 T whole-grain Dijon mustard
1 garlic clove, minced
1 (16-oz) loaf French bread, cut in half horizontally
3 oz Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 lb)
2 tsp olive oil
1 tsp balsamic vinegar
1/8 tsp salt
2 cups fresh spinach
Instructions:
1. Preheat oven to 300.

2. Heat 1 tsp oil in a large nonstick skillet over med-high heat. Add tomatoes; cook 4 min, stirring once. Remove from heat, stir in 2 T vinegar. Sprinkle tomatoes with thyme, 1/4 tsp salt & pepper. Wrap handle of pan with foil; bake at 300 for 15 minutes. Keep warm.

3. Combine mayo, mustard & garlic in a small bowl. Spread mayo 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 tsp oil, 1 tsp vinegar & 1/8 tsp salt in 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.

Makes 6 servings.

There's no need to cut the rind off the Brie.
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