QUOTE(Ingredients)
8 tsp. Dijon mustard
8 slices sourdough bread (Should be about an ounce each)
1 cup shredded reduced-fat or fat free sharp cheddar cheese
1/2 cup drained, canned artichoke hearts, sliced
1 1/3 cups roasted red bell peppers, sliced or slivered
Nonstick cooking spray
8 slices sourdough bread (Should be about an ounce each)
1 cup shredded reduced-fat or fat free sharp cheddar cheese
1/2 cup drained, canned artichoke hearts, sliced
1 1/3 cups roasted red bell peppers, sliced or slivered
Nonstick cooking spray
1. Spread 2 teaspoons of 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.
2. Heat a large nonstick skillet coated with cooking spray over medium heat until hot. Add sandwiches to skillet; cook until it's golden brown, usually about two or three minutes.
