Ingredients
3 ounces reduced-fat cream cheese1-1/2 teaspoons dried basil, divided12 slices Italian, sourdough or rye bread (1/2 inch thick)6 slices part-skim mozzarella cheese6 tablespoons butter, softened1/2 cup tomato paste1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper1-3/4 cups 2% milk2 large eggs1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the 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 for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat.
Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the 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.
