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© Meredith Corporation. All rights reserved. Used with permission.
(4 sandwiches and 1 cup spread)
Preheat oven to 425°F. Slice off the top 1/2 inch of garlic head. Leaving the head whole, remove loose outer papery skin. Place the garlic, cut-side up, in an ovenproof ramekin. Drizzle with oil. Cover with foil; roast 15 minutes until soft. Let cool.
Meanwhile, cook edamame according to package directions. Drain; rinse with cold water. Squeeze 3 garlic cloves from the roasted head into a food processor. (Wrap and refrigerate the remaining roasted garlic for another use.)
Add the cooked edamame, lemon juice, water, salt and cumin to the garlic in the food processor. Cover and process until smooth. Transfer to a medium bowl; stir in parsley.
For each sandwich, spread 1/4 cup edamame mixture on four slices bread. Top each bread slice with tomato slices, 1 ounce cheese and a second bread slice. On a nonstick griddle or in a nonstick skillet, toast the sandwiches over medium-high heat, turning once.