Ingredients
- 3 ounces cream cheese
- 1 1/2 teaspoons dried basil (divided)
- 12 slices Italian (12 ounces) sourdough bread (or rye bread, 1/2 inch thick)
- 6 slices (6 ounces) 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 milk
- 2 large eggs
- 1 cup (4 ounces) shredded Italian cheese blend (or mozzarella cheese, shredded)
How to Make
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Step 1: Preheat oven to 350F. In a sml bowl, mix cream cheese & 1 tsp basil until blended. Spread onto 6 bread slices. Top w/mozzarella cheese & remaining bread. Spread outsides of sandwiches w/butter. Arrange in a greased 13x9-in baking dish.
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Step 2: In a sml saucepan, combine tomato paste, garlic, salt, pepper & remaining basil. Cook & stir over med heat 1 min. Gradually whisk in milk. Bring to a boil, reduce heat & simmer (uncovered) 4-5 min or until thickened, stirring frequently. Remove from heat.
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Step 3: Whisk eggs in a lrg bowl. Gradually whisk in 1/3 of the milk mixture. Stir in remaining milk mixture. Pour over sandwiches & sprinkle w/Italian cheese blend.
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Step 4: Bake (uncovered) for 25-30 min or until golden brown & cheese is melted. Let stand 10 minutes before serving.
Tips & Variations
- No special items are required.
We hope you enjoy this recipe!
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