Grilled Cheese and Tomato Soup Bake

(Courtesy of Taste of Home)

Ingredients:
3 oz. reduced-fat cream cheese
1 1/2 tsp. dried basil, divided
12 sliced Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 Tbsp. butter, softened
1/2 c. tomato paste
1 garlic clove, minced
1/4 tsp. salt
1/4 tsp. pepper
1 3/4 c. 2% milk
2 eggs
1 c. (4 oz.) shredded Italian cheese blend or part-skim mozzarella cheese

Directions:
Preheat oven to 350 degrees.  In a small bowl, mix cream cheese and 1 tsp. basil until blended; spread onto 6 bread slices.  Top with mozzarella cheese and remaining bread.  Spread outside of sandwiches with butter.  Arrange in a greased 9x13 baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute.  Gradually whisk in milk; bring to a boil.  Reduce heat; simmer, uncovered 4-5 minutes or until thickened, stirring frequently.  Remove from heat.

Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture.  Stir in remaining milk mixture; pour over sandwiches.  Sprinkle with Italian cheese blend.

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted.  Let stand 10 minutes before serving.