Balsamic, Brie and Swiss Chard in a Sandwich.....HEAVEN!

We made this lovely sandwich at our mother's special birthday dinner. The balsamic roasted tomatoes and the brie when melted went together like bread and butter.......Ah, so delicious! We got the recipe from a sweet friend we know that goes to our church. She had never made it before but really wanted to, so we decided to use it for our cooking club (ccbakers.blogspot.com)! If you go in that blog you can see other girls pictures and things that they changed. The original recipe does not call for it to be grilled, we added that step. It was definitely a superb change and I would recommend doing it!

So do you like brie cheese? When I was little it was one of those things that I could just not stand. Every Christmas Eve our friends would invite us over to their annual party and the one tradition would be brie cheese coated in brown sugar and pecans served with crackers. When ever I would get close by it I would almost have to hold my nose because the smell was just to intense:) Now after growing up and becoming a foodie I have acquired a taste for that "smelly" cheese. I would classify it as one of my favorites!

So Mrs. M if you read this be sure to make it this year at your Christmas Eve party, I will be looking for it.............so now you answer the question, do you like brie cheese?

Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes
Adapted From Cooking Light

1 teaspoon olive oil
2 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 T. low-fat mayonnaise
2 T. sour cream
2 garlic clove, minced
1 (16-ounce) loaf Mutil-Grain Bread, cut in slices
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)

Spinach Dressing
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh swiss chard

Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° 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 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add swiss chard, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Brush each side of bread with olive oil and grill till golden brown on each side, and cheese is melted.