Garden Grilled Cheese

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

Yield: 4 sandwiches
Recipe from Cooking Light

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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

  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.
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