- Preheat oven to 400˚F.
- In a 10” cast iron skillet or ovenproof pan, toss tomatoes with oil; season with salt and pepper. Roast 20 to 25 minutes, until cooked and softened. Remove from oven and cool to room temperature.
- In a small bowl, combine pesto and mayonnaise and spread on the cut sides of each bun. Set leaves of butter lettuce (or baby arugula) in each bun.
- Top lettuce (or arugula) with roasted tomatoes, Brie and chicken. Drizzle sandwich fillings with a little balsamic crema, and serve.
Note: Balsamic crema, also called balsamic reduction, is sold in our Deli Department and vinegar aisle.