8 tsp. Dijon mustard
8 slices sourdough bread (1 oz each)
1 cup shredded reduced-fat 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
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.
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