• 8 slices Oroweat Organic Quinoa & Sunflower Seeds
  • 4 tsp (20 mL) honey mustard
  • 1 cup (250 mL) shredded rotisserie chicken
  • 1/2 cup (125 mL) sliced jarred roasted red peppers, drained well
  • 6 oz (175 g) Brie cheese, sliced
  • 4 tsp (20 mL) butter, at room temperature


  1. Spread mustard over 4 slices of bread; top with chicken, roasted red peppers and cheese. Cap with remaining bread. Butter outside slices of bread.
  2. Preheat large skillet set over medium-low heat; cook sandwiches, in batches if needed, for 2 to 3 minutes per side or until bread is golden brown and cheese melts. To serve, cut each sandwich in half.

Substitute Fontina, Havarti or Swiss cheese for Brie cheese.
Serve sandwiches with a simple green salad.
Alternatively, cook sandwiches in a panini press.