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Tomato-Edamame Grilled Cheese

The soybean, lemon juice, and garlic spread adds zip to this Monterey Jack cheese sandwich recipe. The leftover spread is also a great dip for crisp fresh vegetables and can be refrigerated for up to three days.

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  • Makes: 4 servings
  • Yields: 4 sandwiches and 1 cup spread
  • Prep: 20 mins
  • Roast: 15 mins 425°F

Tomato-Edamame Grilled Cheese

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. Place bulb, cut side up, in custard cup. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Cool.
  2. 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.
  3. Add cooked soybeans, lemon juice, 1/4 cup water, 1/2 teaspoon salt, and cumin to garlic in food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley.
  4. 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. Makes 4 sandwiches plus 1 cup spread.

Nutrition Facts (Tomato-Edamame Grilled Cheese)

  • Per serving:
  • 332 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 20 mg chol.,
  • 685 mg sodium,
  • 38 g carb.,
  • 11 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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