If Van Gogh Painted a Sandwich: Chicken-and Brie Sandwich

When this blog begins generating millions, I’m going to commission an artist to paint portraits of my favorite sandwiches. I’ve always felt that there needed to be more works of art celebrating the beauty of a great sandwich. Somewhere there’s an artists who can do for sandwiches what C.M. Coolidge did for dogs playing poker. I’m serious about this – I never joke when it comes to a good sammie.

For me a great sandwich is all about the perfect combination of ingredients that complement without overshadowing. It’s a delicate balance that isn’t easy to achieve, but a few sandwiches rise to the occasion. The Chicken and Brie Sandwich with Roasted Tomatoes from Cooking Light deserves to be in the Sandwich Hall of Fame. I can’t think of a more satisfying spring lunch.

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

Picture from Cooking Light

• 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


• 1/4 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

Directions:

1. Preheat oven to 300°.


2. 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 minutes. Keep warm.


3. 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.


4. 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.


5. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces. Yield: 6 servings

CALORIES 440 (25% from fat); FAT 12.3g (sat 4.2g,mono 4.9g,poly 1.9g); PROTEIN 34.3g; CHOLESTEROL 78mg; CALCIUM 119mg; SODIUM 826mg; FIBER 3.9g; IRON 3.7mg; CARBOHYDRATE 46.7g Cooking Light, JUNE 2001