Ingredients

• 1 bulb garlic
• 1 tsp. canola oil
• 1 12-oz. pkg. frozen shelled sweet soybeans (edamame)
• 1/4 cup lemon juice
• 1/2 tsp. ground cumin
• 1/3 cup snipped fresh Italian (flat-leaf) parsley
• 8 slices whole grain bread
• 1 tomato, thinly sliced
• 4 oz. 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.

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