Does anyone have the recipe for the chicken sandwich shown on the cover some month last year? It looks like it has spinach or arugula and maybe roasted red peppers. It looks like it's on a long roll. It's also shown on the website page ad where it says "free trail offer" . I had t he magazine, but lost it before I cpied the recipe. Also, I searched and searched the recipe index but I can't find it! Please help!!!
Sue Brown, PA
I just made this last week...it is one of my favorite CL recipes!
* Exported from MasterCook *
Chicken-and-Brie Sandwich With Roasted Cherry Tomatoes
Recipe By :Cooking Light Magazine. June 2001. Page: 107.
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 lb cherry tomatoes -- halved, about two cups
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 clove garlic -- minced
1 lb French bread loaf -- cut in half horizontally
3 ounces Brie -- sliced
1 lb shredded cooked chicken breast -- (about 3 cups)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach
1. Preheat oven to 300 degrees.
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 degrees 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. 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. Yield: 6 servings.
A good balsamic vinegar makes all the difference in the roasted tomatoes, whose heat will immediately melt the soft Brie. There's no need to cut the rind off the Brie, since it's edible.
Nutritional Info: 440 calories (25% from fat), 12.3 g fat, 3.9 g fiber
Just had this for dinner tonight! Excellent sandwich, but IMO even better the next day!
yeah, I thought it wouldn't be good the second day, but as it turns out, it is great!
Thanks for the quick reply! I CAN'T WAIT to make those sandwiches!!!
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