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
8 (1/4-inch-thick) slices beefsteak tomato
Heat grill, grill pan, griddle or skillet over high heat. Brush one side of each bread slice with oil; rub with cut sides of garlic. Spread 1/2 teaspoon mustard on each of 4 bread slices, oil side down. Top with 1 ounce cheese, 1/3 cup greens and 2 tomato slices. Top with remaining bread, oil side up.
Coat pan or grill with cooking spray. Cook sandwiches about 2 minutes per side until lightly toasted and cheese is melted.
Makes 4 servings.
Per serving: 234 calories; 11g protein; 27g carbohydrate; 10g fat (5g saturated); 28mg cholesterol; 445mg sodium; 6.5g fiber
Source: Cooking Light magazine, June 2009