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.

How to Make It

Step 1

Prepare grill to high heat.

Step 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.

Step 3

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

Chef'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.

Ratings & Reviews

xswl12's Review

WellnessScience
May 11, 2012
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.

LynDellG's Review

TheRealKatie
February 03, 2014
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.

MyTastyRecipes's Review

xswl12
August 30, 2012
N/A

WellnessScience's Review

Monica3
May 05, 2012
N/A

KaraMS's Review

LynDellG
February 18, 2012
Awesome!

Kristina6674's Review

KaraMS
September 22, 2011
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!

guinness4029's Review

Kristina6674
August 12, 2009
Yum! This was good. Husband added half a chicken breast to each sandwich. That was the only change he made The next morning I also had one (wo chicken) for breakfast. I followed exactly.

nevacation's Review

fairydragonstar
August 12, 2009
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!!!!!

Monica3's Review

elishapisha
June 23, 2009
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.

elishapisha's Review

skspillman
June 16, 2009
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!