Grilled Cheese with Artichokes

After you add the barley to the soup, start preparing the sandwiches. They will be done at the same time.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 283
Caloriesfromfat 19 %
Fat 6 g
Satfat 1.2 g
Monofat 1.8 g
Polyfat 1.7 g
Protein 17.8 g
Carbohydrate 39.9 g
Fiber 0.9 g
Cholesterol 34 mg
Iron 1.8 mg
Sodium 778 mg
Calcium 343 mg


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


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.

Jean Kressy,

Cooking Light

May 1995
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