Chicken and brie sandwich with blackberry compote
- 1 cup blackberries
- 1 ½ tbsp red wine vinegar
- 1 ½ tbsp olive oil
- 2 tsp honey
- ¾ tsp dried thyme
- 4 whole grain rolls
- 2 cups spinach
- 4 oz brie
- 12 oz grilled chicken breast
In a small bowl, combine blackberries, red wine vinegar, olive oil, honey and dried thyme. Add salt and pepper to taste. Toss with a fork, mashing berries slightly to release juices. Set aside.
Preheat oven or toaster oven to 400 degrees F. Split roll in half and lay face up on a baking sheet. On the top half, lay spinach leaves in a thin layer. Slice brie into thick slices and lay on top of the spinach.
On the bottom half of the roll, lay chicken in an even layer. Place baking sheet in the oven until brie is melted and chicken is warmed through, 5 to 8 minutes.
Remove from the oven and spoon blackberry mixture on top of chicken. Close sandwich and enjoy.