Grilled Cheese with Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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After you add the barley to the soup, start preparing the sandwiches. They will be done at the same time. Ingredients:
2 teaspoons dijon mustard |
4 (2-ounce) sandwich rolls, split and toasted |
8 (3/4-ounce) nonfat american cheese slices |
1 cup sliced drained canned artichoke hearts |
8 (1/4-inch-thick) tomato slices |
2 tablespoons oil-free italian dressing |
Directions:
1. 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.
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