Grilled Cheese With Artichokes

Recipe Ingredients

2 teaspoons	10ml	Dijon mustard
8 oz	227g	Sandwich rolls - (4 rolls)
		Split and toasted
3/4 oz	21g	Nonfat American cheese slices - (8 slices)
1 cup	237ml	Sliced drained canned artichoke hearts
1		Tomato - sliced 1/4" thick
2 tablespoons	30ml	Oil-free Italian dressing

Recipe Instructions

Spread 1/2 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, 1/4 cup sliced artichoke, and 2 tomato slices; drizzle each with 1-1/2 teaspoons dressing. Broil 2 minutes or until cheese melts. Cover with tops of rolls. Yield: 4 servings.

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.

Source:
Cooking Light, May 1995, page 128

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