Grilled Cheese & Tomato Soup Bake
Ingredients
3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
Directions
Preheat oven to 350°.
In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices.
Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter.
Arrange in a greased 13×9-in. baking dish.
In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat.
In a large bowl, whisk eggs; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with the Italian cheese blend.
Bake, uncovered, until golden brown and cheese is melted, 25-30 minutes. Let stand for 10 minutes before serving.
