Ingredients
Sandwiches
- 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
Tomato Soup Mixture
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
Custard Mixture and Topping
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare the Sandwiches: Preheat your oven to 350°F (175°C). In a small bowl, combine the cream cheese with 1 teaspoon of dried basil until smooth. Spread this mixture evenly onto 6 slices of bread. Top each with a slice of mozzarella cheese, then cover with the remaining slices of bread. Spread softened butter on the outsides of all sandwiches to ensure a golden crust. Arrange these sandwiches in a greased 13x9-inch baking dish.
- Make the Tomato Soup Base: In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of dried basil. Cook and stir for about 1 minute to develop flavors. Gradually whisk in the 2% milk and bring the mixture to a boil. Lower the heat and let it simmer uncovered for 4 to 5 minutes, stirring often, until thickened. Remove from heat.
- Prepare the Custard Mixture: In a large bowl, whisk the eggs thoroughly. Slowly add a third of the warm tomato soup mixture into the eggs while whisking continuously to temper them. Then stir in the remaining tomato soup mixture until fully combined.
- Assemble and Bake: Pour the custard mixture evenly over the prepared sandwiches in the baking dish. Sprinkle the shredded Italian cheese blend or part-skim mozzarella on top for a cheesy finish. Bake, uncovered, for 25 to 30 minutes, or until the casserole is golden brown and the cheese has melted thoroughly.
- Rest and Serve: Remove the bake from the oven and let it stand for 10 minutes to set before serving. This resting period allows the flavors to meld and makes serving easier.
Notes
- You can use Italian, sourdough, or rye bread based on your preference for different flavor profiles.
- Using reduced-fat cream cheese and part-skim mozzarella lowers the fat content without sacrificing creaminess.
- Make sure to temper the eggs by gradually adding warm soup mixture to avoid scrambling when mixed together.
- For a vegetarian option, ensure the cheese is made with vegetarian rennet.
- This dish reheats well and can be enjoyed the next day as leftovers.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
