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Grilled Cheese with Artichokes

Grilled Cheese with Artichokes

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

Cooking Light MAY 1995

  • Yield: 4 servings


  • 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.

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

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Grilled Cheese with Artichokes recipe