If you slice the tomatoes and then marinade them in a mixture containing some olive oil, a little balsamic vinegar, salt, pepper, oregano and a chopped up clove of garlic for a few minutes, it adds so much flavor to the sandwich. Also, after the sandwich is cooked, cut a clove of garlic in half and rub the side that was cut on both pieces of bread. It makes a big difference. I also skipped the dijon because the bread and tomatoes added enough flavor. Try the sandwich this way, it's amazing.
Grilled Tomato and Brie Sandwiches
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- 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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