Chicken-and-Brie Sandwich with Roasted Grape Tomatoes

Ingredients

1 teaspoon olive oil

2 cups halved grape tomatoes (about 1 pound)

2 tablespoons balsamic vinegar

1 tablespoon chopped fresh thyme

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1/4 cup low-fat mayonnaise

1 tablespoon whole-grain Dijon mustard

1 garlic clove, minced

1 (16-ounce) loaf French bread, cut in half horizontally

3 ounces Brie cheese, sliced

3 cups shredded cooked chicken breast (about 1 pound)

2 teaspoons extra-virgin olive oil

1 teaspoon balsamic vinegar

1/8 teaspoon kosher salt

2 cups fresh spinach

Preparation

Preheat oven to 300 degrees.

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 degrees for 15 minutes. Keep warm.

Combine mayonnaise, mustard and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

Makes 6 servings

Nutritional information per serving: Calories 440 (25 percent from fat); fat 12.3 g (sat 4.2 g, mono 4.9 g, poly 1.9 g); protein 34.3 g; cholesterol 78 mg; calcium 119 mg; sodium 826 mg; fiber 3.9 g; iron 3.7 mg; carbohydrates 46.7 g

"Cooking Light," JUNE 2001