Chicken and Brie Sandwich with Roasted Cherry Tomatoes

  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Total Time: 18 minutes
  • Yield: 6 sandwiches 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This recipe for a chicken and Brie sandwich with pan-roasted cherry tomatoes makes a hearty sandwich brimming with flavor. Perfect for a summer meal, and a great way to use up any leftover grilled chicken!


  • 1 teaspoon olive oil
  • 2 cups halved cherry tomatoes
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • Pinch each of salt and pepper
  • 1/2 cup mayonnaise
  • 2 tablespoons mustard
  • 1 loaf French bread, cut in half horizontally
  • 4 ounces Brie cheese, sliced
  • 3 cups shredded grilled chicken breast
  • 2 cups romaine lettuce leaves


  1. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add tomatoes and cook for 3-4 minutes or until they just begin to soften.  Turn off the heat, stir in the vinegar, thyme and salt and pepper and set aside.
  2. Mix mayo and mustard together and spread  evenly over both inside halves of the bread.
  3. Spoon tomatoes over the bottom half of the bread. Layer the Brie slices over the tomatoes, put the chicken over the Brie, and top with the lettuce.
  4. Put the top of the bread on the sandwich and cut it into 6 pieces, and serve it up!