Meet the Sullivans: Chicken-and-Brie Sandwich with Roasted Tomatoes

November 24, 2010

Chicken-and-Brie Sandwich with Roasted Tomatoes

 Here is the line-up, minus the chicken (it was thawing) and spinach / mayo (because we didn't use it)

  • 1  teaspoon  olive oil
  • 2  cups  halved cherry tomatoes (about 1 pound)
  • 2  tablespoons  balsamic vinegar
  • 1  tablespoon  chopped fresh thyme (I used dried)
  • 1/4  teaspoon  kosher salt
  • 1/8  teaspoon  black pepper
  • 1/4  cup  low-fat mayonnaise (We try to not eat mayo)
  • 1  tablespoon  whole-grain Dijon mustard (I included this, but Keith hates mustard so I didn't end up using it)
  • 1  garlic clove, minced
  • 1  (16-ounce) loaf French bread, cut in half horizontally (I used focaccia bread)
  • 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
First, preheat your oven to 300 degrees. 

I used whole chicken breast for this recipe and I like to pound the chicken first so it cooks fast and more evenly. It also makes it easier to fit into a sandwich.  To do this, after patting dry the chicken, lay it on plastic wrap on a cutting board and then layer another sheet of plastic wrap and gently pound the chicken with a meat mallet or a small heavy pot.

Now, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.

Next, measure the two cups of cherry tomatoes and then cut each little tomato in half. After you have halved the tomatoes you can throw them in the pan on the stove. Cook 4 minutes, stirring once.

 Now you can measure out the 2 tablespoons vinegar, 1 tablespoon thyme, 1/4 teaspoon salt, and pepper.
After about 4 minutes your tomatoes will begin to look like this. When they do remove them from the 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.

 My pan has a rubber coated handle which I am not comfortable putting in the oven, so I transferred the tomatoes to a foil lines baking pan. They cooked just fine this way. 

 While the tomatoes cook you can measure out the garlic and mustard (I think this would have went really well with the sandwich but Keith does not like mustard, so we left it out) and throw your chicken in the pan that now has thyme, balsamic vinegar and oil left over from the tomatoes and cook until done.

 This is what the tomatoes looked like when I took them out of the oven. Lookin' good! After I took the tomatoes out I put the focaccia bread halves under the broiler with a little minced garlic spread on each side. While the bread browned I transferred the chicken to a cutting board and sliced it up.

 The trick to this sandwich is layering! On the bottom half of the sandwich add a big heap of tomatoes, layer on a few slices of brie (the best part in my opinion) and then a few slices of chicken. If you add spring mix lettuce or spinach you would put it on last.

Slice in half and serve! 
Goes well with pita chips or a small simple salad. 
Enjoy! I know you'll love it!


Kit said...

This looks SO good! Thanks for sharing!

Anonymous said...

Oh my gosh, that looks incredible. I'm going to try this!


Cara @ Live the Home Life said...

Oh my, you had my heart at brie.