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