Chicken, Brie and Roasted Tomato Sandwiches
by Editorial Staff
These chicken sandwiches are full of great flavors and aromas. Soft French Brie cheese will make any dish delicious, even sandwich boards. Roasted tomatoes are absolutely amazing when mixed with balsamic vinegar. And to save time, you can use pre-purchased chicken.
Servings: 6
Ingredients
- Olive oil – 1 teaspoon.
- Cherry tomatoes, cut in half – 500 g
- Balsamic vinegar – 2 tbsp
- Fresh thyme, chopped – 1 tbsp
- Salt – ¼ teaspoon
- Black pepper – 1/8 teaspoon.
- Low-fat mayonnaise – ¼ glass
- Dijon mustard (granular) – 1 tbsp
- Chopped garlic – 1 clove
- French loaf, cut lengthwise into two parts – 1 pc.
- Brie cheese, sliced - 90 g
- Pieces of cooked chicken breast – 500 g
- Olive oil (extra virgin) – 2 teaspoon.
- Balsamic vinegar – 1 teaspoon
- Salt – 1/8 teaspoon.
- Fresh spinach – 2 cups
Directions
- Preheat oven to 150 degrees.
- Heat the olive oil in a nonstick skillet over high heat.
- Fry the tomatoes for 4 minutes (stir once).
- Remove the pan from heat, add 2 tbsp vinegar.
- Sprinkle the tomatoes with thyme, ¼ teaspoon. salt and black pepper.
- Place the pan in the oven (the handle can be wrapped in foil) for 15 minutes.
- Mix the mayonnaise, mustard and garlic.
- Spread the sauce over the top of the bread.
- Place the tomatoes on the bottom half of the loaf.
- Put cheese on warm tomatoes, then chicken.
- Mix 2 teaspoon. olive oil, 1 teaspoon. vinegar and 1/8 teaspoon. salt (whisk lightly). Add spinach and stir with dressing.
- Spoon the spinach over the chicken pieces and cover with the top of the loaf.
- Cut the bread into 6 sandwiches.
Bon Appetit!
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