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.
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.
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, 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.
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.