Grilled cheese with artichokes

4 Servings

Ingredients

Quantity Ingredient
2 teaspoons Dijon mustard
8 ounces Sandwich rolls, (4 rolls) split and toasted
¾ ounce Nonfat American cheese slices, (8 slices)
1 cup Sliced drained canned artichoke hearts
1 Tomato, sliced 1/4\" thick
2 tablespoons Oil-free Italian dressing

Directions

Spread ½ teaspoon mustard on top half of each roll; set aside.

Place bottom halves of rolls on a baking sheet. Top each with 2 cheese slices, ¼ cup sliced artichoke, and 2 tomato slices; drizzle each with 1-½ teaspoons dressing. Broil 2 minutes or until cheese melts. Cover with tops of rolls. Yield: 4 servings.

Per serving: 224 Calories; 9g Fat (35% calories from fat); 11g Protein; 26g Carbohydrate; 24mg Cholesterol; 409mg Sodium NOTES : After you add the barley to the soup, start preparing the sandwiches.They will be done at the same time. This recipe is featured with TWO-TOMATO SOUP WITH BARLEY, Page 129.

Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.

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