In a large pot, add olive oil, onions and garlic and saute for 2 minutes over medium heat. Add crushed tomatoes, broth, basil, salt, and pepper; stir to combine. Bring to a light boil, reduce heat, cover and simmer while you make the sandwiches.

Puree soup using an immersion blender or transfer soup to a blender and puree (this can be skipped if you like chunky soup).

In a small bowl, combine softened cream cheese and strained RO*TEL; set aside.

Lay out your slices of bread. Place butter on the outside sides of each slice. For the first sandwich, add a slice of pepper jack cheese, then half the tomato mixture - spreading it out evenly, then another slice of cheese. Top the sandwich with a slice of bread, leaving the butter on the outside. Assemble second sandwich in same order.

Heat a skillet or grill pan over medium heat; add sandwiches carefully. Allow to cook for 3-4 minutes over medium heat, until the first side is browning. Flip sandwiches carefully, and allow to cook for 2-3 minutes; this side will cook faster. Remove from pan and set aside.

Allow to cool a few minutes and then slice in half using a sharp bread knife.