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1 teaspoon olive oil
2 cups halved cherry tomatoes
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1/2 minced garlic
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
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.
2 cups halved cherry tomatoes
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1/2 minced garlic
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
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.
