| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
American |
Sandwiches |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
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 |
tb |
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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