Chicken and Brie Sandwich with Roasted Tomato

I found this recipe here while looking for a way to use up the 1/2 round of brie I had in my fridge. Its from the June 2001 issue of Cooking Light magazine. Its such an amazing mix of flavors! I think I could eat the tomatoes on anything!! I used leftover shredded chicken and a loaf of sourdough bread (my grocery was out of french bread :0 ) I also used 1t dried thyme because I was out of fresh.

Makes 6 sandwiches

1  teaspoon  olive oil
2  cups  halved cherry tomatoes (about 1 pound)
2  tablespoons  balsamic vinegar
1  tablespoon  chopped fresh thyme (i used 1 t dried thyme)
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1/4  cup  low-fat mayonnaise
1  tablespoon  whole-grain Dijon mustard
1  garlic clove, minced
1  (16-ounce) loaf French bread
3  ounces  Brie cheese, sliced
3  cups  shredded cooked chicken breast
2  teaspoons  extra-virgin olive oil
1  teaspoon  balsamic vinegar
1/8  teaspoon  salt
2  cups  fresh spinach

Preheat oven to 300

1. Mix mayo, garlic and mustard. Place in fridge til you need it
2. Heat 1t olive oil  over med-high heat. Add tomatoes. Saute 5 minutes
3. Remove from heat. Add balsamic vinegar, salt, pepper and thyme. Bake for 15 minutes
4. Cut loaf of bread lengthwise
5. Spread mayo on the top portion of the bread
6. Spread tomato mixture on bottom portion of bread
7. Top hot tomatoes with sliced brie (it wil start to melt)
8. Top brie with warm shredded chicken
9. Whisk together 2t evoo, 1t balsamic vinegar and pinch of salt. Dump in spinach. Toss
10. Top chicken with spinach mixture
11. Put the top on the sandwich
12. Slice into 6 sandwiches.

Chicken Caesar Wraps

Makes 4 wraps

2 cups shredded cooked chicken
4 10" flour tortillas
1/2 cup creamy caesar dressing (more or less to taste)
1/3 cup sliced black olives
2 plum tomatoes sliced
approx 6 oz chopped romaine lettuce (I used half a bag)
parmesan cheese to sprinkle

1. Mix shredded chicken with creamy caesar dressing. (you can skip this step and drizzle dressing on wrap but I think this makes alot less mess)
2. Warm flour tortilla
3. Lay tortilla flat. Add 1 handful of lettuce.
4.. Add 1/2 cup of chicken mixture in a line down the middle
5. Sprinkle black olives
6. Line sliced tomatoes along the top of chicken
7. Sprinkle with parmesan cheese
8. Fold bottom up and wrap mixture with tortilla
9. Repeat steps 3-8 with remaining tortillas.

Ham Swiss and Dijon Sandwiches

I cant remember where I got this recipe but its been around forever. Ive seen several variations of it around the web. You can use leftover ham or your favorite lunchmeat. Both give fantastic results. My recipe makes 16 sandwiches. That is enough for a tailgate party or dinner for several nights. They freeze very well and can be tossed in the oven right from the freezer. Every time we run out of these my husband begs me to make more.

16 hamburger buns
16 slices of swiss cheese
1lb of sliced ham
2t poppy seeds
1 cup of margarine (2 sticks)
1/2 cup chopped sweet onion
2t worcestershire sauce
1/2 cup honey dijon mustard

1. In a small saucepan heat margarine, poppy seeds, worcestershire sauce, onion and mustard on medium high heat until melted.
2. Lay out your buns open. Spread a sauce on both sides of the open bun
3. Cut your swiss cheese to fit the bun without hanging over. Place cut slice on lower bun. Place any leftover cheese on upper bun. Add 1oz ham to each sandwich
4. Wrap each sandwich in foil

To eat now: Preheat oven to 350. Place wrapped sandwiches on a cookie sheet and bake for 15 minutes

To freeze: Place wrapped sandwiches in a freezer bag and freeze. To re-heat bake frozen sandwiches at 325 for 30 minutes