Grilled Cheese with Artichokes
After you add the barley to the soup, start preparing the sandwiches. They will be done at the same time.
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 283
- Calories from fat: 19%
- Fat: 6g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.7g
- Protein: 17.8g
- Carbohydrate: 39.9g
- Fiber: 0.9g
- Cholesterol: 34mg
- Iron: 1.8mg
- Sodium: 778mg
- Calcium: 343mg
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
Preparation
- 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.
Grilled Cheese with Artichokes Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Cheese, Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Broil
- PUBLICATION: Cooking Light
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