Roasted Tomato and Chicken Sandwich

As far as sandwiches go, this one is GOURMET. It really has a unique and satisfying taste. And it's perfect for Summer, because you don't do a lot of cooking--unless you decide to make the French Bread yourself, which is DELICIOUS. I'll have to post that recipe another day. But back to this sandwich, this has become a regular meal in our home and it really is nice enough of a dish that you could feel good in serving it to guests. Enjoy!

{Roasted Tomato and Chicken Sandwich}

1 tsp. Olive Oil
3 medium tomatoes, chopped to BIG bit size pieces
2 T. Balsamic Vinegar
1 tsp. dried thyme (or 1 T. of fresh, chopped)
1/4 tsp. salt
1/8 tsp. pepper
1/4 c mayonnaise
1 T. Whole-Grain Mustard with Garlic (or you can use whole-grain mustard and add fresh garlic)
1 loaf of French Bread
3 oz. Mozzarella cheese (or try a different kind that you like!)
2 c. chicken, cooked & shredded
2 tsp. Olive Oil
1 tsp. Balsamic Vinegar
1/8 tsp. Salt
2 c. Spinach, fresh with stems cut

Preheat oven to 300 degrees. Heat 1 tsp. oil in skillet. Add tomatoes and cook 4 minutes. Remove from heat and stir in 2 T. vinegar, thyme, salt, and pepper. Place pan in oven for 15 minutes (be sure to wrap the handle in foil, if you don't have metal handles).

Meantime, in a small bowl, combine mayo, mustard, and set aside. In a medium bowl, place spinach and toss with 2 tsp. oil, 1 tsp. vinegar, and 1/8 salt.

Cut French bread in half lengthwise, like one BIG ole' sandwich. Spread mayo mixture on top half of loaf. Spoon tomato mixture over bottom half of loaf. Arrange the cheese over the tomatoes, and top with the chicken. Top chicken with spinach and replace the top half of the bread.

Cut sandwich into thick slices and serve immediately.