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Grilled Cheese with Artichokes

Yield 4 servings
After you add the barley to the soup, start preparing the sandwiches. They will be done at the same time.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.