Tomato-Edamame Grilled Cheese Sandwich

This recipe takes about 20 minutes to prepare. The leftover spread can be used as a great dip for crisp, fresh vegetables. You just have to refrigerate it, tightly covered, and it will last up to three days.

Ingredients

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

Directions

1. For spread, preheat oven to 425 degrees F. Slice off top 1/2 inch of garlic bulb; leaving bulb whole, remove loose outer layers, then place bulb, cut side up, in a custard cup, drizzle with oil, cover with foil and roast for 15 minutes until soft. Let cool. Meanwhile, cook soybeans according to package directions, drain and rinse with cold water. Squeeze 3 garlic cloves from the bulb into a food processor and wrap and refrigerate the remaining garlic for another use. Add cooked soybeans, lemon juice, water, salt and cumin to garlic in food processor and process until smooth; transfer to bowl and stir in parsley
2. For each sandwich, spread 2 tablespoons of the soybean mixture onto 4 of the slices of whole grain bread; top one bread slice with 1 ounce of cheese and 1 tomato slice, then add the second bread slice. On a nonstick griddle or skillet, toast over medium-high heat, turning once.