Makes approximately 5 sandwiches. Store in the refrigerator for up to 3-4 days.
1 head garlic
¼ teaspoon oil
1 ½ cup shelled edamame
¼ cup lime juice (from approximately 1 lime)
1 teaspoon cumin
½ teaspoon salt and dash of pepper
Preheat oven to 425 degrees. Slice off top ½ inch of garlic head and remove outer white papery skin. Drizzle the top with oil and wrap garlic head loosely in foil. Roast in oven for 20 minutes (or up to 30 minutes for large head). Cool for 10 minutes then separate cloves and squeeze to extract garlic pulp. Mash pulp with a fork until smooth. Measure 2 Tablespoons (approximately 10 cloves) for dip. Refrigerate any remaining garlic for another use.
Cook edamame according to package instructions. Drain, then rinse with cold water.
Put all ingredients into a food processor and process until smooth.
For each sandwich, butter or lightly oil two slices of any Breads from Anna ® bread. Spread 2 Tablespoons edamame dip on one slice, and top with slices of tomato and cheese such as sharp cheddar, gouda, or Swiss or your favorite toppings such as onions, chives, arugula, or red pepper. Cover with second bread slice and toast in a non-stick skillet over medium heat, turning once.