Grilled Tomato and Brie Sandwiches

Photo: Randy Mayor; Stylist: Jan Gautro
These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 234
Fat 10.1 g
Satfat 5.1 g
Monofat 3.1 g
Polyfat 1 g
Protein 11 g
Carbohydrate 26.9 g
Fiber 6.5 g
Cholesterol 28 mg
Iron 1.8 mg
Sodium 445 mg
Calcium 210 mg

Ingredients

8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
1 teaspoon olive oil
1 garlic clove, halved
2 teaspoons country-style Dijon mustard
4 ounces Brie cheese, thinly sliced
1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
8 (1/4-inch-thick) slices beefsteak tomato
Cooking spray

Preparation

1. Prepare grill to high heat.

2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.

3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

June 2009