Toasted Almond And Pecorino Sandwiches

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 3 cups whole unblanched almonds, toasted, cooled (about 1 pound)
• 1/2 cup plus 2 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon grated lemon peel
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 slices country bread (about 1/2-inch thick)
• 1 (10 -12 ounce) wedge pecorino cheese, cut into very thin slices
• additional olive oil

Recipe

• 1 coarsely chop nuts in processor. add next 6 ingredients. blend until mixture forms coarse paste. (this can be made 3 days ahead.) cover and chill. let stand at room temperature 1 hour before using.
• 2 divide almond paste among half of bread slices; spread to cover. top with cheese. sprinkle with pepper. cover with remaining bread slices. brush tops with oil.
• 3 heat 2 large nonstick skillets over medium-high heat. add 3 sandwiches, oiled side down, to each skillet. cook until bread is crusty on bottom, about 6 minutes. brush tops with oil. turn sandwiches over. cook until brown and crusty on bottom, pressing to compact, about 6 minutes.