Garden Grilled Cheese Sandwiches
rec.food.recipes/rosaharn
Yield: 4 sandwiches
8 teaspoons Dijon mustard
8 (1-ounce) slices sourdough bread
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup drained canned artichoke hearts, sliced
1-1/3 cups sliced bottled roasted red bell peppers
Cooking Spray
Spread 2 teaspoons mustard on 1 bread slice; top with 1/4 cup cheese, 2 tablespoons artichokes, 1/3 cup bell peppers, and 1 bread slice. Repeat procedure with remaining mustard, bread, cheese, artichokes, and bell peppers. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches to skillet; cook 2 minutes on each side or until golden brown. To flatten the sandwiches as they cook, place another skillet on top of them.
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