This dish is wonderful if served with a chilled white wine, it adds flavor to every bite.
What You Need
8 oz. Tub of Philadelphia Cream Cheese Onion & Chive
1 Loaf of Parmesan Cheese French Bread
1/4 cup Extra Virgin Olive Oil
1/4 cup Balsamic Venerate
1 tbs. Garlic Salt
1 tsp. Ground Black Pepper
1 tsp. Table Salt
1 cup Chopped Red Onion
1 cup Chopped Green Onion (use the stems as well)
1/2 cup Sliced Cherry Tomatoes
1/4 cup Finley Chopped Baby Dill
Parmesan Shredded Cheese to taste
In a medium size mixing bowl combine 1/4 cup Extra Virgin Olive Oil, 1/4 cup Balsamic Venerate, 1 tbs. Garlic Salt, 1 tsp. Ground Black Pepper & 1 tsp. Table Salt. Mix well and set aside.
In a separate medium size mixing bowl combine 8 oz. Tub of Philadelphia Cream Cheese Onion & Chive, 1 cup Chopped Red Onion, 1 cup Chopped Green Onion (use the stems as well), 1/2 cup Sliced Cherry Tomatoes & 1/4 cup Finley Chopped Baby Dill. Mix well and see aside.
Slice the loaf of Parmesan Cheese French Bread into about 1 inch thick slices (one loaf of bread should make at least 8 sandwiches).
Take the Philadelphia Cream cheese mixture and spread a layer over each individually sliced piece of bread. Place a piece of bread on top of another (this is where you will make the sandwich).
In a large frying skillet heat extra virgin olive oil to about 200 degrease F. (medium heat) and place each closed sandwich into the pan and fry for no more then 2 minuets (turn the sandwich with tongs every 15-20 seconds). Continue this until all sandwiches are fried, then place on a platter lined with paper towels for drying (about 5 minuets).
Once the sandwiches have cooled slice each sandwich into threes and place on a serving platter with a toothpick in the center of each individual sandwich. Poor the balsamic vinegar/ extra virgin olive oil mixture over each sandwich and on the platter for looks. Then sprinkle parmesan cheese over the platter and serve.