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Roasted Tomato and Chicken Sandwich

Jami Nolen

June 27, 2010


Tomatoes are finally in season! This is the ultimate sandwich with roasted cherry tomatoes.



6 servings



  • 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



  1. Preheat oven to 300 F.
  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. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.


Nutrition Information

Calories: 440 (25% from fat)
Fat: 12.3 g (sat 4.2 g, mono 4.9 g, poly 1.9 g)
Protein: 34.3 g
Carbohydrate: 46.7 g
Fiber: 3.9 g
Cholesterol: 78 mg
Iron: 3.7 mg
Sodium: 826 mg
Calcium: 119 mg



Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 30, 2010