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

Jean Kressy
Recipe by Cooking Light May 1995

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

283 calories; calories from fat 19%; fat 6g; saturated fat 1.2g; mono fat 1.8g; poly fat 1.7g; protein 17.8g; carbohydrates 39.9g; fiber 0.9g; cholesterol 34mg; iron 1.8mg; sodium 778mg; calcium 343mg.
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