Email to Buny      

Veggie: Grilled Cheese with Artichokes

Source of Recipe

Cooking Light, may 1995


List of Ingredients

2 teaspoons Dijon mustard
8 ounces sandwich rolls -- (4 rolls)
split and toasted
3/4 ounce nonfat American cheese slices -- (8 slices)
1 cup sliced drained canned artichoke hearts
1 tomato -- sliced 1/4" thick
2 tablespoons oil-free Italian dressing


Recipe

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. Yield: 4 servings.