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Tomato-Edamame Grilled Cheese

Makes: 4 servings Yield: 4 sandwiches and 1 cup spread
Prep 20 mins Roast 425°F 15 mins
Tomato-Edamame Grilled Cheese
Ingredients
  • 1  bulb  garlic
  • 1  teaspoon  canola oil
  • 1 - 12  ounces  frozen shelled sweet soybeans (edamame)
  • 1/4  cup  lemon juice
  • 1/2  teaspoon  ground cumin
  • 1/3  cup  snipped fresh Italian (flat-leaf) parsley
  • 8  slices  whole grain bread
  • 1  tomato, thinly sliced
  • 4  ounces  reduced-fat Monterey Jack cheese, sliced
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 332,
  • Fat, total (g) 12,
  • chol. (mg) 20,
  • sat. fat (g) 4,
  • carb. (g) 38,
  • fiber (g) 11,
  • pro. (g) 22,
  • vit. A (IU) 777,
  • vit. C (mg) 16,
  • sodium (mg) 685,
  • calcium (mg) 303,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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