| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Sandwiches | 4 | Servings |
INGREDIENTS
| 2 | t | Dijon mustard |
| 8 | oz | Sandwich rolls, 4 rolls |
| split and toasted | ||
| 3/4 | oz | Nonfat American cheese |
| slices 8 slices | ||
| 1 | c | Sliced drained canned |
| artichoke hearts | ||
| 1 | Tomato, sliced 1/4" thick | |
| 2 | T | Oil-free Italian dressing |
INSTRUCTIONS
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. 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 TWO-TOMATO SOUP WITH BARLEY, Page 129. Recipe by: Cooking Light, May 1995, page 128 Posted to MC-Recipe Digest V1 #411 by igor@digex.net on Jan 28, 1997.
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