Recipe(tried): Chicken and Brie Sandwich with Roasted Cherry Tomatoes

Chicken and Brie Sandwich with Roasted Cherry Tomatoes
Messy but delicious!

1 tsp. olive oil
2 cups halved cherry tomatoes (about 1 lb)
2 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh thyme
1/2 tsp. kosher salt
freshly ground black pepper
1/4 cup low fat mayonnaise
1 Tbsp. whole grain dijon mustard
1 garlic clove minced
1 (16 oz.) loaf french bread, cut in half horizontally
3 oz brie cheese, sliced
3 cups (about 1 lb) cooked chicken, shredded
2 tsp. olive oil
1 tsp. balsamic vinegar
1/8 tsp. kosher salt
2 cups fresh spinach

Preheat oven to 400.

Heat 1 tsp. oil in large skillet over med-high add tomatoes cook 5 minutes stirring once. Remove from heat and stir in 2 Tbsp. vinegar and sprinkle with 1/4 tsp. thyme and salt and pepper.

Bake for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and galic in small bowl. Spread mayo mixture evenly over top half of bread. Spoon tomatoes over bottom half. Arrange Brie over tomatoes top with chicken.

Combine 2 tsp. oil, 1 tsp. vinegar and 1/8 tsp. salt in a medium bowl. Whisk together then add spinach tossing gently to coat top chicken with spinach mixture then top with the mayonnaise bread half. Cut into 6 pieces.