Double Tomato & Brie Sandwiches

Great for any picnic -- plain or fancy. For easier serving, cut sandwiches into portions before wrapping and packing.

Serves: 16
Total Time: 20 minutes

1 jar (6.5 ounces) oil-packed sun-dried tomatoes, drained (3/4 cup) and finely chopped*

2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

2 long loaves Italian bread (about 8 ounces each)

1 pound Brie cheese, sliced (with rind left on)

2 medium tomatoes, sliced

1 cup packed fresh basil leaves

1. In small bowl, combine dried tomatoes, olive oil, and vinegar.

2. Cut each loaf of Italian bread horizontally in half. Evenly spread dried-tomato mixture on cut sides of bread. Arrange Brie on bottom halves of both loaves; top with tomato slices and basil leaves. Replace tops of loaves. If not serving right away, wrap each sandwich in plastic wrap and refrigerate.

Each serving: About 200 calories, 9 g protein, 17 g carbohydrate, 11 g total fat (6 g saturated), 28 mg cholesterol, 360 mg sodium.

*For this recipe, we used dried tomatoes marinated in lightly salted olive oil with herbs. If you use the unseasoned variety, you may want to sprinkle them with some salt.