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Garden Grilled Cheese

Yield 4 sandwiches
To flatten the sandwiches as they cook, place another skillet on top of them.

Ingredients

  • 8 teaspoons Dijon mustard
  • 8 (1-ounce) slices sourdough bread
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
  • 1/2 cup drained canned artichoke hearts, sliced
  • 1 1/3 cups sliced bottled roasted red bell peppers
  • Cooking Spray

Nutrition Information

  • calories 264
  • caloriesfromfat 26 %
  • fat 7.6 g
  • satfat 3.2 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 14.8 g
  • carbohydrate 34.7 g
  • fiber 0.9 g
  • cholesterol 19 mg
  • iron 2.9 mg
  • sodium 951 mg
  • calcium 321 mg

How to Make It

  1. Spread 2 teaspoons mustard on 1 bread slice; top with 1/4 cup cheese, 2 tablespoons artichokes, 1/3 cup bell peppers, and 1 bread slice. Repeat procedure with remaining mustard, bread, cheese, artichokes, and bell peppers.

  2. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches to skillet; cook 2 minutes on each side or until golden brown.