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.