The Parisian

I stole this idea from the Smiling Moose Deli because it is a good idea and they execute it about 85% the way I find ideal.

Depending on how often you want to eat this in a week you can adjust your recipe, but it certainly lends itself to multiple sandwiches.

Turn on the oven's broiler to 350 degrees.

Grill 1-2 chicken breasts with your favorite light grill seasoning.  Let them cool to keep this juices from flowing out, and then cut into strips or cubes.

Take your favorite bread, this could be a baguette or a roll and spread pesto on each side.

Cut thin strips of brie or camembert and place on the "top" of the sandwich.  Place grilled chicken on the other end.  Or if you want to open faced sandwiches place some cheese and chicken on both sides.

Broil until the cheese is melty.

That's the base of the sandwich, but it is easy to add some other "toppings."  The Smiling Moose Deli version comes with sun dried tomatoes and avocado.

By the way, my main complaints with how the Moose makes it is that the avocado is slight and not in large slices like I prefer it.  You can barely taste it.  I also find that one pass through their oven roast conveyer belt doesn't heat the sandwich nearly enough.  Brie is delicious when melted, but it takes a little longer than a thin slice of swiss.  If a sandwich is going to be "hot" it damn well better be hot not already cooling when it is received.