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.
Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
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
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Amount per serving
- Calories: 440
- Calories from fat: 25%
- Fat: 12.3g
- Saturated fat: 4.2g
- Monounsaturated fat: 4.9g
- Polyunsaturated fat: 1.9g
- Protein: 34.3g
- Carbohydrate: 46.7g
- Fiber: 3.9g
- Cholesterol: 78mg
- Iron: 3.7mg
- Sodium: 826mg
- Calcium: 119mg
- 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
- 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.
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Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes Recipe at a Glance