Grilled Cheese & Tomato Soup Bake

Total Time Prep: 25min Cook: 25min Makes 6 servings

Ingredients:

3oz reduced-fat cream cheese 1 dried garlic clove

1-1/2 teaspoons dried basil 1/4 teaspoon salt

12 slices Italian, sourdough 1/4 teaspoon pepper

6 slices part-skim mozzarella cheese 2 large eggs

6 tbps butter 1 cup shredded Italian cheese blend

1/2 cup tomato paste

Now that you have all your ingredients, Let's get cooking!

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 13x9-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.
Enjoy!