Chicken and Brie Sandwich with Roasted Cherry Tomatoes

Ingredients
1 tablespoon olive oil 
2 cups cherry tomatoes, halved
2 tablespoons plus 1 teaspoon balsamic vinegar 
1 tablespoon fresh thyme, chopped
¹⁄₄ plus ¹⁄₈ teaspoon kosher salt
¹⁄₈ teaspoon black pepper
¹⁄₄ cup mayonnaise 
1 tablespoon whole-grain Dijon mustard 
1 clove garlic, minced
1 (16 ounce) loaf French bread, cut in four pieces then cut horizontally
3 ounces Brie cheese, sliced
3 cups cooked chicken breast, sliced into thin pieces
2 cups fresh spinach

Instructions
1. Heat oven to 300*F.

2. Heat 1 teaspoon oil in large nonstick oven safe skillet over medium-high heat.  Add tomatoes and cook 4 minutes, stirring once.  Remove from heat and stir in 2 tablespoons vinegar.  Sprinkle tomatoes with thyme, ¹⁄₄ teaspoon salt, and pepper.  Transfer skillet to oven and bake 15 minutes.  Remove from oven and keep warm. 

3. Combine mayonnaise, mustard, and garlic in small bowl.  Spread out pieces of bread, cut side up, to assemble sandwiches.  Spread mayo mixture evenly over top halves of bread.  Spoon tomatoes evenly over bottom halves of bread.  Arrange Brie over tomatoes and top with chicken. 

4. Combine 2 teaspoons oil, 1 teaspoon vinegar, and ¹⁄₈ teaspoon salt in medium bowl.  Stir with whisk to incorporate.  Add spinach and toss gently to coat.  Top chicken with spinach mixture and carefully top bottom half of bread with top half of bread. 

Comments
This recipe is from Cooking Light 2001.  It was amazingly tasty.  Lots of great flavors that all just came together perfectly.  The only thing I’d modify when I make this again would be the bread, using a baguette was a bit complicated.  I think individual rolls might be easier to deal with.  These were really scrumptious sandwiches.