Warm Brie Chicken Sandwich
I can’t count the number of people who have said to me, “My problem is that I love meats and cheeses.” And I always reassure them that this isn’t actually a problem, even if they’re committed to a healthy lifestyle, especially when it comes to meats. I’ve put in a lot of time over the past twenty years of healthy cooking (and eating!) into resculpting meat dishes, because I do love them myself. Even sausage (see Sweet and Slim Italian Sausage, page 130, and Breakfast Sausage Links, page 44) is no problem these days. Cheese, on the other hand, is a bit tougher. But thanks to a number of companies that offer great lighter cheeses now (trust me, I acknowledge that plenty still offer ones that taste like rubber, or worse), it’s not so tough to indulge without consequence.
For this sandwich, I don’t peel the Brie. The outer edges have the strongest ﬂavor. So leaving it on means you don’t need as much to get that decadent French taste without overindulging. If you prefer the sandwich with the Dijon mustard, it will add about 8 calories, 0 grams of fat, and 98 milligrams of sodium. I like it without because I think the brie ﬂavor is stronger that way, and I’d rather save the extra sodium. If you disagree, feel free to add it.