Edamame Grilled Cheese with Tomatoes
|1 teaspoon||olive oil|
|1 package||frozen shelled edamame|
|1/4 cup||lemon juice|
|1 teaspoon||lemon pepper|
|1/3 cup||fresh parsley|
|8 slices||whole grain bread or Panini bread|
|4 slices||pepper jack cheese|
Preheat oven to 425 degrees F. Slice off the top of the garlic bulb. Leaving bulb whole, remove loose outer layers. Place bulb, cut side up, in a ramekin. Drizzle with olive oil and cover with foil, roast until soft (about 10-15 minutes). Let cool.
Cook soybeans according to package. Drain and rinse with cold water. Squeeze 3-4 garlic cloves from bulb into food processor. Wrap and refrigerate remaining garlic for another use.
Add cooked soybeans, lemon juice, 1/4 cup water, 1/2 teaspoon salt, and lemon pepper to food processor. Cover and process until smooth. Transfer to bowl. Stir in parsley.
Sandwiches (makes 4)
Evenly coat two slices of bread with edamame spread. Top one bread slice with 1 slice of pepper jack cheese and tomato slices. Add second slice of bread and toast over medium-high heat turning once. (You will have leftover spread to either enjoy with the sandwiches or use for another recipe.)