Tomato and Brie Sandwiches

I found the recipe for these sandwiches in a magazine (copied below). They are healthy for you, use fresh ingredients, are easy to make and taste great. They contain one special ingredient: Brie. Brie is a fancy kind of French cheese, usually served with wine, that comes covered with a white mold. This mold is edible but you can always cut it off, which I suggest you do for this recipe. I found it difficult to cut the cheese into thin 1 oz. slices because of its soft texture, but I managed to do it using my food scale. Its good to remember that the quality of the ingredients makes the quality of the product in this recipe.

Ingredients

• 8 (1-ounce) slices 100% whole-grain bread (about 1/4 inch thick)
• 1 teaspoon olive oil
• 1 garlic clove, halved
• 2 teaspoons country-style Dijon mustard

• 4 ounces Brie cheese, thinly sliced
• 1 1/3 cups packaged baby arugula and spinach greens (such as Dole)
• 8 (1/4-inch-thick) slices beefsteak tomato
• Cooking spray

Preparation

1. Prepare grill to high heat.

2. Brush one side of each bread slice with oil; rub cut sides of garlic over oil. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top each bread slice with 1 ounce cheese, 1/3 cup greens, and 2 tomato slices. Top each with remaining 4 bread slices, oil side up.

3. Place sandwiches on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly toasted and cheese melts. Serve with grapes, makes 4 sandwiches.