Toasted Almond And Pecorino Sandwiches - cooking recipe

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

Preparation

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.