Recipe for Grilled Cheese with Artichokes

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
2 tsp	Dijon mustard
8 oz	Sandwich rolls, (4 rolls) split and toasted
3/4 oz	Nonfat American cheese slices, (8 slices)
1 cup	Sliced drained canned artichoke hearts
1 x	Tomato, sliced 1/4" thick

Instructions:

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.

NOTES : After you add the barley to the soup, start preparing the sandwiches.They will be done at the same time.

TWO-TOMATO SOUP WITH BARLEY, Page 129.

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