Tomato-Edamame Grilled Cheese Sandwich is made by for the spread, preheating the oven to 425 degrees. 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 cloves from bulb into food processor. Wrap and refrigerate remaining garlic for other use. Add cooked soybeans, lemon juice, water, 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 bread slice with 1 ounce thinly sliced cheese and tomato slices. Add second bread slice. On nonstick griddle or nonstick skillet, toast over medium-high heat, turning once. This recipe takes about 20 minutes to prepare. The leftover spread is a great dip for crisp, fresh vegetables. Refrigerate, tightly covered, up to three days.
Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.
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