Description
A comforting and cheesy Grilled Cheese & Tomato Soup Bake that combines the classic flavors of grilled cheese sandwiches with creamy tomato soup in one easy-to-make baked dish. Perfect for a cozy lunch or dinner.
Ingredients
Scale
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 Sauce
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
Egg Mixture and Topping
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare Sandwiches: Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon dried basil until well blended. Spread the mixture onto 6 slices of bread. Top each with a slice of mozzarella cheese, then cover with the remaining 6 bread slices. Spread softened butter on the outsides of all sandwiches and arrange them in a greased 13×9-inch baking dish.
- Make Tomato Sauce: In a small saucepan over medium heat, combine tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon dried basil. Cook and stir for 1 minute. Gradually whisk in the 2% milk and bring the mixture to a boil. Reduce heat, and simmer uncovered for 5 minutes or until thickened, stirring frequently. Remove from heat.
- Prepare Egg Mixture: In a large bowl, whisk the eggs. Gradually whisk in one third of the warm tomato milk mixture into the eggs to temper them. Then stir in the remaining tomato milk mixture until fully combined.
- Assemble and Bake: Pour the egg and tomato milk mixture evenly over the arranged sandwiches in the baking dish. Sprinkle the shredded Italian cheese blend on top. Bake uncovered in the preheated oven for 30 minutes or until the top is golden brown and the cheese has melted.
- Rest and Serve: Allow the bake to stand for 10 minutes before serving to let it set and cool slightly for easier slicing and enhanced flavors.
Notes
- Use any sturdy bread like Italian, sourdough, or rye for the best structure.
- Softened butter spreads more easily and helps create a crispy crust on the sandwich tops.
- Tempering the eggs with warm tomato mixture prevents them from scrambling when mixed.
- Letting the bake rest after cooking helps it hold together and improves flavor.
- For a richer taste, substitute whole milk for 2% milk, though it will increase fat content.
- You can swap the Italian cheese blend for all mozzarella or a mix of mozzarella and provolone for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
