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Grilled Tomato and Brie Sandwiches

Photo: Randy Mayor; Stylist: Jan Gautro
Yield 4 servings (serving size: 1 sandwich)
These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.