Chicken And Brie Sandwich With Roasted Cherry Tomatoes Recipes

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CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES



Chicken and Brie Sandwich with Roasted Cherry Tomatoes image

This recipe for a chicken and Brie sandwich with pan-roasted cherry tomatoes makes a hearty sandwich brimming with flavor. Perfect for a summer meal, and a great way to use up any leftover grilled chicken!

Provided by Kate Morgan Jackson

Categories     Dinner

Time 18m

Number Of Ingredients 11

1 teaspoon olive oil
2 cups halved cherry tomatoes
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
Pinch each of salt and pepper
1/2 cup mayonnaise
2 tablespoons mustard
1 loaf French bread, cut in half horizontally
4 ounces Brie cheese, sliced
3 cups shredded grilled chicken breast
2 cups romaine lettuce leaves

Steps:

  • Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add tomatoes and cook for 3-4 minutes or until they just begin to soften. Turn off the heat, stir in the vinegar, thyme and salt and pepper and set aside.
  • Mix mayo and mustard together and spread evenly over both inside halves of the bread.
  • Spoon tomatoes over the bottom half of the bread. Layer the Brie slices over the tomatoes, put the chicken over the Brie, and top with the lettuce.
  • Put the top of the bread on the sandwich and cut it into 6 pieces, and serve it up!

Nutrition Facts : Calories 453 calories, Sugar 3.8 g, Sodium 695 mg, Fat 23.2 g, SaturatedFat 6.5 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 2.2 g, Protein 31.4 g, Cholesterol 86.1 mg

CHICKEN AND BRIE SANDWICH WITH ROASTED CHERRY TOMATOES



Chicken and Brie Sandwich with Roasted Cherry Tomatoes image

Time 55m

Yield 4 servings

Number Of Ingredients 9

20 cherry tomatoes
1 Tbsp. olive oil
1/3 cup mayonnaise
2 Tbsp. pesto
4 panini buns, split
Butter lettuce leaves or baby arugula, to taste
1 (200 to 225 gram) round Brie, cut into thin slices
1/2 cold Deli BBQ chicken, meat removed from the bones and sliced
Balsamic crema, to taste (see Note)

Steps:

  • Preheat oven to 400˚F. In a 10" cast iron skillet or ovenproof pan, toss tomatoes with oil; season with salt and pepper. Roast 20 to 25 minutes, until cooked and softened. Remove from oven and cool to room temperature. In a small bowl, combine pesto and mayonnaise and spread on the cut sides of each bun. Set leaves of butter lettuce (or baby arugula) in each bun. Top lettuce (or arugula) with roasted tomatoes, Brie and chicken. Drizzle sandwich fillings with a little balsamic crema, and serve. Note: Balsamic crema, also called balsamic reduction, is sold in our Deli Department and vinegar aisle.

CHICKEN-AND-BRIE SANDWICH WITH ROASTED CHERRY TOMATOES



Chicken-and-brie Sandwich With Roasted Cherry Tomatoes image

Yum ! This is a great way to use up left over chicken. Although, its good enough to cook some up just for this. I love the brie in this, it gets just slightly melty and with the roasted tomatoes-sheer bliss. Tastes decadent, but is actually healthy, and low cal

Provided by AZRT8871

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 16

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
French bread, cut in half horizontally
3 ounces brie cheese, sliced
3 cups shredded cooked chicken breasts (about 1 pound)
2 teaspoons extra virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach

Steps:

  • 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 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.

Nutrition Facts : Calories 219.3, Fat 11.8, SaturatedFat 4.3, Cholesterol 73, Sodium 286.4, Carbohydrate 2.9, Fiber 1, Sugar 1.5, Protein 24.7

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