Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon balsamic vinegar
  • 3 cups shredded cooked chicken breast (about 1 pound)
  • 3 ounces Brie cheese, sliced
  • 1 tablespoon whole-grain Dijon mustard
  • 1/8 teaspoon black pepper
  • ¼ teaspoon kosher salt
  • ¼ cup low-fat mayonnaise
  • + 9 more ingredients
    • 2 cups fresh spinach
    • 1/8 teaspoon kosher salt
    • 1 (16-ounce) loaf French bread, cut in half horizontally
    • 1 tablespoon chopped fresh thyme
    • 2 tablespoons balsamic vinegar
    • 2 cups halved cherry tomatoes (about 1 pound)
    • 2 teaspoons extra-virgin olive oil
    • 1 teaspoon olive oil
    • 1 garlic clove, minced

Preheat oven to 300°. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15...

View full recipe at My Recipes

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