Try this Grilled Cheese with Artichokes recipe, or contribute your own.
Suggest a better descriptionSpread 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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Serving Size: 1 Serving (67g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3 | ||
Calories from Fat: 2 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.7mg | 2 % | |
Potassium 6.9mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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