PREP: 20 minutes ROAST: 15 minutes OVEN: 425°F MAKES 4 sandwiches
1 whole garlic bulb
1 teaspoon canola oil
1 12-ounce package frozen shelled sweet soybeans (edamame)
1⁄4 cup lemon juice
1⁄4 cup water
1⁄2 teaspoon salt
1⁄2 teaspoon ground cumin
1⁄3 cup snipped fresh Italian (flat-leaf) parsley
8 slices whole grain bread
1 medium tomato, cut into 8 slices
4 ounces reduced-fat Monterey Jack cheese, thinly sliced
1 Preheat oven to 425°F. Cut off the top 1⁄2 inch of the garlic bulb to expose the ends of the individual cloves. Leaving garlic bulb whole, remove any loose, papery outer layers. Place garlic bulb, cut side up, in a custard cup. Drizzle with oil. Cover with foil; roast about 15 minutes or until softened. Cool.
2 Meanwhile, cook edamame according to package directions; drain. Rinse with cold water; drain again. Squeeze pulp from 3 of the garlic cloves into a food processor. (Wrap and chill the remaining garlic for another use.)
3 Add cooked edamame, lemon juice, the water, salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to a small bowl; stir in parsley.
4 Spread 1 side of each bread slice with 2 tablespoons of the edamame mixture. (Cover and chill the remaining 1 cup mixture for another use.) Layer 4 of the bread slices with tomato and cheese slices. Top with the remaining 4 bread slices, spread sides down.
5 Heat a nonstick griddle or skillet over medium-high heat. Add sandwiches; cook until bread is toasted and cheese is melted, turning once.
PER SANDWICH: 332 cal., 12 g total fat (4 g sat. fat), 20 mg chol., 685 mg sodium, 38 g carb., 11 g fiber, 22 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the Monterey Jack cheese.
