1 boneless, skinless chicken breast, marinated in a mixture of olive oil, chopped garlic and chopped fresh herbs (such as thyme, parsley and rosemary)
3 oz. brie
2 oz. mayonnaise
1 bunch basil leaves
8 slices tomato
2 slices country bread

Remove the chicken from the marinade, and discard the marinade. Grill the chicken for about 10 minutes, until cooked.

Toast the bread on 1 side only. Spread the mayonnaise on the un-toasted sides. Top with basil leaves and sliced tomatoes.

Top the chicken with the brie and heat in a toaster oven or broiler for 2 minutes until the cheese is melted.

Put the chicken and brie on top of the tomato slices, and close the sandwich.

Serve with French fries and mixed green salad.

Makes 1 sandwich.