Toasted Artichoke Sandwiches

Prep/Total Time: 20 min. Yield: 4 Servings Ingredients 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped 1 medium sweet red pepper, julienned 1 medium onion, halved and thinly sliced 1 tablespoon canola oil 3/4 cup shredded Parmesan cheese 1/3 cup mayonnaise 1/3 cup sun-dried tomatoes (not packed in oil) 8 slices Italian bread (1/2 inch thick) 8 spinach leaves 1/4 cup butter, softened Directions In a large skillet, saute the artichokes, pepper and onion in oil until tender; stir in cheese. Remove from the heat. In a food processor, combine mayonnaise and tomatoes; cover and process until finely chopped. Spread four bread slices with half of the mayonnaise mixture; layer with a spinach leaf, artichoke mixture and remaining spinach. Spread remaining bread with mayonnaise mixture; place on top. Butter outsides of sandwiches. On a griddle, toast sandwiches for 2-3 minutes on each side or until bread is lightly browned. Yield: 4 servings. Nutritional Facts 1 sandwich equals 523 calories, 35 g fat (13 g saturated fat), 48 mg cholesterol, 1,053 mg sodium, 38 g carbohydrate, 3 g fiber, 14 g protein.