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Easy Eats

Easy Eats
Meal Planning Made Easy.
Simple Recipes and Ideas that
Suit You and Your Family.
No image Easy Eat of the Week
Key West Grilled Chicken Breast
Easy Eats > Tomato-Edamame Grilled Cheese
Tomato-Edamame Grilled Cheese
Tomato-Edamame Grilled Cheese Tomato-Edamame Grilled Cheese
The soybean, lemon juice and garlic spread adds zip to this Monterey Jack cheese sandwich. The leftover spread is also a great dip for crisp fresh vegetables and can be refrigerated for up to three days.
PREP TIME: 20 Minutes
COOK TIME: 35 Minutes

1 head garlic
1 teaspoon canola oil
12 ounces frozen shelled edamame
1/4 cup lemon juice
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon McCormick Cumin, Ground
1/3 cup snipped fresh Italian (flat-leaf) parsley
8 sliced whole-grain bread
1 tomato, thinly sliced
4 ounces Monterey Jack cheese, sliced

Step 1  Step 1:
Preheat oven to 425F. 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.
Step 2  Step 2:
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.)
Step 3  Step 3:
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.
Step 4  Step 4:
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.

Serving Suggestion:

Nutritional Analysis (per serving)

Courtesy of Mcormick

Easy Eats
Key Ingredients
On Hand Ingredients

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