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