These grilled tomato and brie sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.
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
How to Make It
Prepare grill to high heat.
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.
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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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.
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.
Using good ingredients is definitely key to bringing out the flavors in what could easily be a bland sandwich. I used fresh garlic and a good quality French brie (make sure it's slightly soft, a.i. ripe). A very easy dinner, and a great way to use up ripe tomatoes from the garden (I removed the seeds to keep the bread from getting soggy). Delicious!
This was delicious! I used sourdough bread and plain dijon mustard. Instead of the olive oil I sprayed the bread with olive oil non-stick spray and sprinkled garlic powder like a previous reader mentioned. I also seasoned the tomatoes with salt and pepper. In the panini press, done. Awesome!!!!!
Yummy! To paraphrase a previous reviewer, the grilled cheese has grown up. I followed the recipe exactly; it came together quickly; and it tasted delicious. I would not serve this at a formal gathering (hence the four stars), but I am already planning to invite my mom and her best friend for a relaxed dinner featuring these sandwiches.
This was delicious. I used an Italian cheese called robiola due latti instead of Brie, but they're very similar in texture and taste (the robiola is maybe a bit more tangy, you can find it at Whole Foods). I also used regular full-grown spinach from my farm share. Yum!
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