Tomato Edamame Grilled Cheese

1 bulb garlic
1 t oil
12 oz shelled edamame
1/4 c lemon juice
1/2 t ground cumin
1/3 c snipped Italian parsley
8 slices bread
1 tomato, thinly sliced
4 oz monterey jack cheese slices

1. Oven 425. Slice off top 1/2" of garlic bulb. Remove loose outer layers, place in small bowl cut side up, drizzle with oil, cover with foil, bake 15 min until soft.
2. Cook soybeans, drain, rinse with cold water.
3. Place 3 garlic cloves, edamame, lemon juice, 1/4 c water, 1/2 t salt, and cumin in food processor. Process til smooth. Transfer to bowl and stir in parsley.
4. Spread 2 T mix on bread, top with cheese and tomato slices, 2nd slice of bread, then grill.