Chicken and Brie Sandwich with Pan-Roasted Cherry Tomatoes
- 1 teaspoon olive oil
- 2 cups halved cherry tomatoes (about 1 pound)
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup low-fat mayonnaise
- 2 tablespoons whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 loaf French bread, cut in half horizontally
- 3 ounces Brie cheese, sliced
- 3 cups shredded grilled chicken breast
- 2 cups romaine lettuce leaves
- Produce
- Cherry tomatoes (2 cups)
- Romaine lettuce, leaves (2 cups)
- Thyme, fresh (1 tablespoon)
- Meat
- Grilled chicken breast (3 cups)
- Condiments
- Balsamic vinegar (2 tablespoons)
- Dijon mustard, whole-grain (2 tablespoons)
- Mayonnaise, low-fat (1/2 cup)
- Cooking & Baking
- Black pepper (1/8 teaspoon)
- Garlic clove (1)
- Kosher salt (1/4 teaspoon)
- Olive oil (1 teaspoon)
- Bread & Baked Goods
- French bread (1 loaf)
- Dairy
- Brie cheese (3 ounces)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 26, 2012 (9 months ago).
113 people saved this recipe.
