Contributed by Rachel and Brendan

This is one of the BEST sandwiches we’ve ever made. We like to cook the chicken breast on the grill for a little extra flavor. From Cooking Light.

Ingredients:

• 1 tsp olive oil
• 2 cups halved cherry tomatoes (~1 lb)
• 2 Tbsp balsamic vinegar
• 1 Tbsp chopped fresh thyme (or 1 tsp dried)
• 1/4 tsp kosher salt
• 1/8 tsp 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 shredded cooked chicken breast (~1 lb)
• 2 tsp extra-virgin olive oil
• 1 tsp balsamic vinegar
• 1/8 tsp kosher salt
• 2 cups fresh spinach

Preheat oven to 300 degrees. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add tomatoes, cook 4 minutes, stirring once. Remove from heat, stir in 2 Tbsp vinegar. Sprinkle tomatoes with thyme, 1/4 tsp salt, and pepper. Wrap handle of pan with foil, bake at 300 degrees 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 tsp oil, 1 tsp vinegar, and 1/8 tsp 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.