Chicken cutlet & roasted tomato topped off with yummy melted Brie. Add a layer of crispy dressed arugula and it's a masterpiece.
Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over the top half of the bread loaf.
Spread warm roasted tomatoes in a single layer to cover the bottom half of the bread loaf. Arrange sliced Brie over tomatoes. Top with warm chicken cutlets.
Combine 2 teaspoons olive oil, 1 teaspoon balsamic vinegar and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add arugula and toss gently to coat. Top chicken with arugula mixture.
Cover with top half of the bread loaf. Cut loaf into 6 to 8 pieces. Serve immediately.
To make ahead of time: Assemble sandwich loaf without the arugula. Wrap in foil. Heat in a 275°F oven until warmed throughout. Add the dressed arugula just before serving.