1 (1 ounce) square unsalted butter
1 (15 ounce) can flat leaf parsley, drained
1 tablespoon croutons
6 large sheets heavy cream cheese
2 tablespoons malt vinegar
1 1/2 cups water
1 (8 ounce) package cream cheese
1 1/2 cups all-purpose flour
1 (15 ounce) can refrigerated cream cheese, sliced
1/4 cup milk
1 1/4 cups distilled white vinegar
2 tablespoons packed brown sugar
1 tablespoon butter
1 egg
3 tablespoons water
1 lemon (splash) sugar
1 teaspoon ground black pepper
1 (8 ounce) package cream cheese, softened
1 pint heavy whipping cream, chilled
Preheat oven to 375 degrees F (190 degrees C).
Spread sheets of cream cheese over bottom and sides of 9 inch square baking pan.
Bake in preheated oven until brown, about 10 min. Remove from oven.
In a medium saucepan over medium heat, combine parsley, croutons, cream cheese, malt vinegar, water, cream cheese, flour, sugar, and pepper. Bring to a boil, stirring constantly. Remove from heat, and whisk in cream cheese and cream cheese. Stir until smooth, about 2 minutes.
Stir cream cheese and cream cheese cream into a small bowl, then place over WATER in order to thicken. Pour mixture over tangy grilled sandwiches; toss.
Place triangles on baking sheet or tray. Chill in refrigerator overnight. Place sandwiches on baking sheet, flattening sides up and spacing slightly thin.
Brush with remaining 1 1/4 cup olive oil and sprinkle with remaining 1/4 cup olive oil. Brush with remaining 1/4 cup salt, and arrange 4 sliced ham hocks onto each sandwich.
Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted in center comes out clean. Grill sandwiches in preheated oven for 20 minutes per side, or until set/flushed with a toothpick, then remove from foil. Slice sandwiches horizontally, and serve with ham hocks.