This sandwich was so easy to make. I modified it to reduce the calorie count somewhat, but it was just as wonderful. My version was made with Arnolds sandwich rounds (100 calories) and instead of the olive oil, I used 1/2 Tblsp of I can't believe it's not Butter Light on the outside of the bread before grilling it. 1 oz of Brie, 1/2 slice of grilled turkey bacon, lettuce, tomato and a Vidalia onion slice. I used grey poupon course mustard in my husbands sandwich and none in mine since I don't care for that. I did use salt and pepper on the tomatoes which also added to the flavor of the sandwich. He loved the mustard. I loved the sandwich without. We paired this with a crunch slaw recipe that I make from Cooking Light magazine and it made a wonderful lunch.
Grilled Tomato and Brie Sandwiches
More From Cooking Light
- Calories: 234
- Fat: 10.1g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 11g
- Carbohydrate: 26.9g
- Fiber: 6.5g
- Cholesterol: 28mg
- Iron: 1.8mg
- Sodium: 445mg
- Calcium: 210mg
- 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
- 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.
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