Chicken-and-Brie Sandwich with Roasted Cherry Tomatoes

Ingredients

• 1 teaspoon balsamic vinegar 
• 2 tablespoons balsamic vinegar 
• 0.1 teaspoon pepper black
• 3 ounces brie cheese sliced
• 1 pound cherry tomatoes halved
• 1 pound chicken breast shredded cooked
• 16 ounce bread french cut in half horizontally
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.1 teaspoon kosher salt 
• 0.3 teaspoon kosher salt 
• 0.3 cup mayonnaise low-fat
• 1 teaspoon olive oil 
• 2 teaspoons olive oil extra-virgin
• 2 cups pkt spinach fresh
• 1 tablespoon whole-grain dijon mustard 

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil

Directions

1. Preheat oven to 30
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
3. Add tomatoes; cook 4 minutes, stirring once.
4. Remove from heat; stir in 2 tablespoons vinegar.
5. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300 for 15 minutes. Keep warm.
6. Combine mayonnaise, mustard, and garlic in a small bowl.
7. 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.
8. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk.
9. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread.
10. Cut loaf into 6 pieces.