Grilled Tomato and Brie Sandwiches

Last weekend I finally got caught up on a backlog of 3 months’ worth of Cooking Light magazines. As I flipped through the June issue I found myself turning down the corners on just about every other page. It was truly bursting with amazing recipes I couldn’t wait to try, many of them meatless. So for today’s installment of Meatless Monday, here’s a delicious sandwich that takes full advantage of my favorite summer crop: big, juicy tomatoes!

Grilled Tomato and Brie Sandwiches

Yield: 2 servings (serving size: 1 sandwich). Adapted from Cooking Light.


4 slices 100% whole-grain bread (about 1/2 inch thick)

1 tsp olive oil*

1 garlic clove, halved

2 tsp country-style Dijon mustard

2 oz Brie cheese, thinly sliced

2/3 cup baby arugula

4 (1/4-inch-thick) slices beefsteak tomato

Cooking spray


Prepare grill to high heat. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1 tsp mustard on each of 2 bread slices, oil side down. Top each bread slice with 1 oz cheese, 1/3 cup arugula, and 2 tomato slices. Top each with remaining bread slices, oil side up.

Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts.

*Instead of measuring and brushing on, I use an olive oil mister to spray the bread. A few squirts on each slice of bread does the trick.

This is the perfect time to mention the type of bread I use- one that has become a household staple in recent months:Milton’s Original Multi-Grain Bread. It’s important to note that before I discovered this particular brand at Trader Joe’s*, I rarely purchased loaves of bread–as in maybe once every couple of months. But this bread is so insanely good that I buy it just about every week! An afternoon snack of toasted Milton’s with a big smear of peanut butter keeps my hunger at bay until dinner and satisfies my vicious peanut butter cravings. Mmmm….

*I purchase it at Trader Joe’s, but I’m pretty sure both Sam’s Club and Costco carry it as well.

Brie Cheese on Foodista