Brasserie Jo’s Roast Chicken and Brie Sandwich
1 boneless, skinless chicken breast, marinated
in a mixture of olive oil, chopped garlic and chopped fresh
herbs (such as thyme, parsley and rosemary)
3 ounces brie
2 ounces mayonnaise
1 bunch basil leaves
8 slices tomato
2 slices country bread
Remove the chicken from the marinade, and discard the marinade. Grill the chicken for about 10 minutes, until cooked.
Toast the bread on 1 side only. Spread the mayonnaise on the untoasted sides. Top with basil leaves and sliced tomatoes.
Top the chicken with the brie and heat in a toaster oven or broiler for 2 minutes until the cheese is melted.
Put the chicken and brie on top of the tomato slices, and close the sandwich.
Serve with French fries and mixed green salad.
Makes 1 sandwich.