Grilled Tomato and Brie Sandwiches

Like grown-up grilled cheese. This was really good. D added a chicken breast to the 2 servings he made for us. The only thing better would have been on better bread. We had with a spinach salad (to use up the extra spinach...couldn't find arugula).

I also made one for breakfast. Incredibly easy to make.

Grilled Tomato and Brie Sandwiches

These sandwiches make the most of juicy, flavorful summer tomatoes. Serve with grapes or carrot sticks.

8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
1 teaspoon olive oil
1 garlic clove, halved
2 teaspoons country-style Dijon mustard
4 ounces Brie cheese, thinly sliced
1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
8 (1/4-inch-thick) slices beefsteak tomato
Cooking spray

1. Prepare grill to high heat.

2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.

3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 234 ; FAT 10.1g (sat 5.1g,mono 3.1g,poly 1g); CHOLESTEROL 28mg; CALCIUM 210mg; CARBOHYDRATE 26.9g; SODIUM 445mg; PROTEIN 11g; FIBER 6.5g; IRON 1.8mg

Cooking Light, JUNE 2009