Toasted Almond and Pecorino Sandwiches
Gourmet sandwiches featuring a flavorful almond paste with fresh herbs and lemon, layered with thin slices of pecorino cheese and grilled until perfectly crusty.
Ingredients
- •3 cups whole unblanched almonds
- •½ cup olive oil
- •3 tablespoons fresh lemon juice
- •1 tablespoon grated lemon peel
- •1 tablespoon chopped fresh sage
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •12 slices country-style bread
- •1 wedge pecorino cheese
- •2 tablespoons olive oil
Cooking Instructions
- 1.
Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.)
10 min
- 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.
10 min
- 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.
12 min
