Grilled Cheese & Tomato Soup Bake

Ingredients
100g cream cheese
1-2 teaspoons dried basil - divided
12 slices Italian, sourdough or rye bread - cut 1 cm thick
6 slices mozzarella cheese
6 Tablespoons butter- softened
125 ml (1/2 cup) tomato paste (not sauce - the concentrated stuff)
1-2 garlic cloves - minced
salt and pepper - to taste
2 cups milk
2 large eggs
1 cup grated cheese - cheddar, mozzarella

Method
Preheat oven to 180° C.

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 30 x 20 cm baking dish.

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil.
Cook and stir over medium heat 1 minute.
Gradually whisk in milk and bring to a boil.

Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently.
Remove from heat.

Whisk eggs in a large bowl.

Gradually whisk in a third of the milk mixture.

Stir in remaining milk mixture; pour over sandwiches.
Sprinkle with cheese blend.

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

Let stand 10 minutes before serving.