Onion and cream cheese ciabatta

Ingredients for 4 servings:

• 400 g cream cheese
• 4 spring onions
• 1 large onion(s)
• some pepper
• 50 g butter
• 100 g cheese, grated (Edam, Emmental)
• some salt
• 4 ciabatta
• some tomato sauce
• 16 slice(s) cheese (Gouda)
• 4 large tomatoes
• ½ cucumber(s)
• 6 leaves of iceberg lettuce
• possibly sheep’s cheese
• possibly remoulade

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian version

To make the onion and cheese cream, first peel the onions and slice them in half, and thinly slice the spring onions. Heat half the butter in a pan and fry over low heat for 5 minutes until golden brown. Then, in a bowl, stir the cream cheese until smooth, add the remaining butter to the onions and melt, let it cool for a moment, then add it to the cream cheese and mix well. Season with pepper and a little salt, and stir in the grated cheese. Cut the ciabatta lengthwise and spread tomato sauce on both sides. Spread the cheese cream on the bottom side of the ciabatta, then place cheese slices on the bottom, 4 on each side. Bake at 200°C fan oven for approx. 15 minutes, until the cheese is melted and browned. Tear the lettuce into small pieces, slice the cucumber and tomatoes, and place them on the bottom. If desired, slice the feta cheese, spread the remoulade sauce on the tomato slices, place the feta cheese slices on top, and place the top half of the ciabatta on top. It’s best eaten when cut in half. Enjoy warm.