Okay, okay. I admit it. I'm still drooling over the eggplant sandwiches from Day 86 so when I saw this recipe, also from my cousin Laura, there was no NOT making it.

And once again -- wow, very good. And it sure hit the spot on a cool day when the remnants of Hurricane Dennis continue to soak eastern Missouri with much-welcome moisture.

The trick, I think, is the mustard, which adds a note of depth to the vegetables. I used canned artichokes and jarred red peppers so these sandwiches were quick-quick-quick from inspiration to table.

Another great trick for all grilled cheese sandwiches, is the use of cooking spray, tonight, butter-flavored Pam. I had NO idea it would work so well. Now if only the bread and the cheese were calorie-free, too!

PS Since I'm no fan of artichokes, this may be their first/last appearance here in the Veggie Venture. Eat 'em up!

ARTICHOKE & PEPPER GRILLED CHEESE SANDWICHES
Active time: 5 minutes
Time to table: 10 minutes
Makes 1 sandwich but easily multipled

Cooking spray
2 slices good bread
Good mustard (Laura suggest Dijon, I used a favorite Finnish mustard)
A light covering of shredded cheddar cheese
1 - 2 canned artichoke hearts, sliced
1 jarred red pepper, cut to fit bread slice

Spray a large skillet with cooking spray and heat on MEDIUM. While pan heats, spread mustard on bottom bread slice, then layer on cheese, artichoke hearts and red pepper. With a spatula, carefully transfer to skillet (it should sizzle). Add the top slice, spray it with cooking spray. Press the sandwich with the spatula, compressing the contents. Grill about 2 minutes a side, pressing occasionally. Enjoy!

NUTRITION ESTIMATE
Hard to estimate since bread varies so much, the amount of cheese will vary too based on the size of the slice. That said, what I used (a Panera/St Louis Bread Company stone-milled rye and about 1/8 cup cheddar) calculates out like this:

Total Recipe: 332 Cal (17% from Fat, 17% from Protein, 66% from Carb); 13 g Protein; 6 g Tot Fat; 3 g Sat Fat; 52 g Carb; 5 g Fiber; 126 mg Calcium; 0 mg Iron; 1133 mg Sodium; 17 mg Cholesterol, Weight Watchers 6 points

SOURCE
Our family cookbook (sorry, not for sale), page 137 from Laura Dean