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 Cooking Light

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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


  • 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


  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.
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