Tomato-Edamame Grilled Cheese

By angielaine

The left over spread is a great dip for crisp fresh vegetables or spread on toasted bread. Refrigerate, tightly covered, up to three days.

Ingredients

• 1 bulb garlic
• 1 tsp canola oil
• 12-oz pkg. frozen-shelled sweet soybeans (edamame)
• 1/4 cup lemon juice
• 1/2 tsp ground cumin
• 1/3 cup snipped fresh Italian parsley
• 8 slices whole grain bread
• 4 oz reduced-fat Monterey Jack cheese, sliced
• 1 tomato, sliced

Preparation

Step 1

For spread preheat oven to 425°F. Slice off top ½ inch of garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool. Meanwhile cook soybeans according to package directions. Drain; rinse with cold water. Squeeze 3 garlic gloves from bulb in a food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice, ¼ cup water, ½ tsp salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley. For each sandwich spread 2 tablespoons soybean mixture on two slices whole grain bread. Top one slice with thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet toast over medium-high heat, turning once.