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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 24 2020

Grilled Cheese and Tomato Soup Hotdish


image from tasteofhome.com


    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
    1 garlic clove, minced
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1-3/4 cups 2% milk
    2 large eggs
    1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with 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 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.