Spread one side of 4 slices of bread with half
the butter. Place bread, buttered side down, on cutting board.
Combine mayonnaise and pesto in a small bowl. Spread onto unbuttered
side of 4 slices of buttered bread, about 1-1/2 tablespoons on each.
Layer brie, spinach, chicken, and dried tomatoes on bread.
Preheat a lightly oiled two-sided grill for 5 to 6 minutes until
hot, or place a griddle pan or a 10- to 12-inch nonstick frying pan
over medium heat. Meanwhile, butter remaining bread slices; place
slices buttered side up on top of sandwich filling.
Place sandwiches on grill and close lid. Cook for 3 to 5 minutes
until sandwiches are golden brown. Or if cooking in griddle or frying
pan, place sandwiches in pan, buttered side down.
Cook, pressing down occasionally with spatula, until golden brown
on bottom, 3 to 5 minutes.
Turn sandwiches over and continue to cook until golden on other side,
about 3 to 5 more minutes. Cut sandwiches into halves to serve.
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