| 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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