GRILLED PROVOLONE AND ROASTED RED PEPPER SANDWICHES

4 slices multi-grain bread

4 (3/4 oz.) slices provolone cheese

2 roasted red bell peppers (from a 7 1/4 oz. jar); drained & cut into   1-inch strips

1 tablespoon margarine or butter; softened

1. Top each of 2 bread slices with 1 cheese slice, half of bell pepper strips and another cheese slice. Top with remaining bread slices. Spread margarine on both sides of sandwiches.

2. Heat a large non-stick skillet or griddle over medium heat until hot, or to 375 degrees. Add sandwiches; cook 2-4 minutes on each side or until bread is golden brown and cheese is melted.

Yields 2 sandwiches

CALORIES: 360; PROTEIN: 17g; FAT: 19g; CARBS: 30g; FIBER: 5g; CHOL: 30mg; SODIUM: 730mg.

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