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.
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
How to Make It
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.
I had this at a local restaurant (they call it the Brie-licious Sandwich) This was a great dupe! It was a family hit. I will make this again for sure! I didn't have balsamic vinegar so I used the balsamic glaze in its place. I also didn't shred the chicken I used Kirkland Signature B/S Chicken Tenders instead. I will make this again for sure!
I was really looking forward to tasting this as the components sounded fabulous. I did hollow out the loaf slightly or else we wouldn't have been able to get our mouths around the sandwich. However, it was a sloppy mess. Were my tomatoes too juicy? Was my brie too ripe? Regardless, I think dressing the spinach with the balsamic and oil was moisture overkill. And too many strong condiment flavors (mayo, dijon, garlic, balsamic) in competition with rather than complementary to each other. I'll try again, but fiddle around with the flavoring combos.
This is an outstanding recipe. I prepare this when I want to impress company and don't want to work in the kitchen all day. It is easy especially if you use a rotisserie chicken from your local store. Great for a summer dinner with a fruit salad.
made this recipe exactly as instructed and would make it again and again (though next time I'll know it's not necessarily a fast recipe to do!). I used leftover roasted chicken and purchased a baguette from the grocery store that was perfectly soft inside and had a nice crunch on the outside. I loved the mayo mixture!
This was AMAZING! And fast! Two things I love most. The combination of flavors was perfect and it was a great dinner. I may hollow out the bread a little next time so that everything will smoosh in better, but otherwise I wouldn't change a thing. I also think I could use a variety of cheeses in this, blue, Parmesan, even feta. I plan on making this again next week as a picnic lunch! This will definitely be on my rotation of regular menus.