Grilled Cheese & Tomato Soup Bake Recipe

The perfect lunch on a rainy or cold day, turned on its head – into a casserole. What better than to bake the sammie in the soup itself? No dipping needed!

A combination of a creamy layer of cream cheese and basil, paired with mozzarella cheese along with a crusty Italian artisan bread helps this sandwich stand up to the soup while it bakes in the lusciousness. So you get the best of both worlds in every bite…even if you end up eating the sammie with a knife and fork!

15325312_10154691961332978_5754378072711718407_oAdapted from Taste of Home
Yields 6 servings

4 Ounce(wt)s cheese, cream light
1 1/2 tsp basil, dried divided
12 Slices bread, Italian
9 Slices cheese, mozzarella (part skim), sliced
6 Tbls butter softened
1, 6-oz Can tomato paste
3 Cloves garlic, fresh minced
1/4 tsp salt, Kosher
1/4 tsp pepper, black, ground
1 3/4 Cup milk, 2% (skim is fine)
2 Large egg, whole
4 Ounce(wt)s cheese, Italian blend, shredded

Tools Needed:
Kuhn Rikon Stainless Steel Epicurean Garlic Press
Pyrex Basics 3 Quart Glass Oblong Baking Dish with Red Plastic Lid
Chef’s Choice Saucepan – 2 Quart – 18/10 Stainless Steel Handle – with Cover

Preheat oven to 350 degrees.

In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with 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, 4 to 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 to temper the eggs. Stir in remaining milk mixture; pour over sandwiches. Top with Italian cheese blend.

Bake, uncovered, 25 to 30 minutes or until golden brown and cheese is melted.

Let stand 10 minutes before serving


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