Hearty Chicken Sandwiches with Roasted Cherry Tomatoes
4C chicken shredded from a rotisserie or roast chicken
1 T+2 t olive oil
2C halved cherry tomatoes
2 T + 1 t balsamic vinegar
1T chopped fresh thyme
1/4 c low fat mayo
1 T whole grain dijon mustard
1 clove garlic, minced (i roasted mine first-yummier!)
2 C lightly packed baby spinach
6 focaccia rolls (couldn't find any in time-used sub buns :)
3 oz brie, at room temperature and sliced
Heat 1 T olive oil in skillet and add tomatoes. Cook until they begin to soften; 4 minutes. Remove from heat and add 2T vinegar. Sprinkle with thyme and salt and pepper to taste. Put into 3oo degree oven and roast until aromatic-15 minutes. Remove from oven and cover in foil to keep warm.
Meanwhile combine mayo, mustard and garlic in a small bowl. In a large bowl whisk 2 t olive oil, 1 t vinegar and salt and pepper to taste. Add the spinach and toss gently to coat.
Preheat the broiler. Spilt the rolls and place them on a baking sheet-cut side up. Brush with olive oil and place under broiler until toasted, about 2 minutes.
Spread mayo mixture over cut sides of focaccia. Arrange brie on one bottom half of each roll. Top with chicken. Toss tomatoes into spinach and scoop onto chicken. Replace top half and serve with some luscious wine~and napkins!