2tspminced chipotle chili canned in adobo sauce,gluten-free. if desired
2tspfinely chopped rosemary
8slices crusty whole grain or gluten free bread
8ozsliced cooked organic chicken
4ozsliced brie cheese
In medium saucepan over medium heat, warm oil. Add shallot and garlic; cook for 1 minute. Add strawberries, red wine vinegar, chipotle chili, and salt to pan and simmer over medium-low heat for 5 minutes. Stir in rosemary and remove from heat.
In skillet over medium-low heat, melt butter. Top a slice of bread with 1/4 of each sandwich topping: chicken, cheese, strawberry sauce, and arugula. Cover with a second slice of bread. Repeat with remaining ingredients. Cook sandwiches in skillet until bread is crispy and golden and cheese has melted, about 3 minutes per side. Prepare sandwiches in batches if necessary.
Per serving: 419 calories; 31 g protein; 20 g total fat (10 g sat. fat); 29 g total carbohydrates (6 g sugars, 5 g fiber); 632 mg sodium