Recipe - Grilled Cheese With Artichokes

2 teaspoon Dijon mustard
8 ounce Sandwich rolls, (4 rolls)
split and toasted
Three fourths ounce Nonfat American cheese
slices, (8 slices)
1 cup Sliced drained canned
artichoke hearts
1 Tomato, cut or sliced up 1/4" thick
2 tablespoon Oilfree Italian dressing

Spread One half 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, One fourth cup cut or sliced up artichoke, and 2 tomato slices; drizzle each with
1One half teaspoons dressing. Broil 2 minutes or until cheese melts. Cover with
tops of rolls. Yield: 4 servings.

Per serving: 224 Calories; 9g Fat (35% calories from fat); 11g Protein; 26g
Carbohydrate; 24mg Cholesterol; 409mg Sodium

NOTES : After you add the barley to the soup, start preparing the
sandwiches.They will be done at the same time. This recipe is featured with
TWOTOMATO SOUP WITH BARLEY, Page 129.

Recipe by: Cooking Light, May 1995, page 128

Posted to MCRecipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.