Garden Grilled Cheese
To flatten the sandwiches as they cook, place another skillet on top of them.
Yield: 4 sandwiches
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 264
- Calories from fat: 26%
- Fat: 7.6g
- Saturated fat: 3.2g
- Monounsaturated fat: 1.5g
- Polyunsaturated fat: 0.3g
- Protein: 14.8g
- Carbohydrate: 34.7g
- Fiber: 0.9g
- Cholesterol: 19mg
- Iron: 2.9mg
- Sodium: 951mg
- Calcium: 321mg
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
Preparation
- 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.
- 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.
Garden Grilled Cheese Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Cheese, Vegetables
- DIETARY CONSIDERATION: Meatless
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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