Toasted Almond and Pecorino Sandwiches
GreekHardVegan

Toasted Almond and Pecorino Sandwiches

A delicious greek dish. Completely plant-based.

Total Time

87 min

Serves

6

Rating

0.0 (0)

Ingredients

  • 3 cups whole unblanched almonds (about 1 pound)
  • toasted
  • cooled
  • 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 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)
  • 1 10- to 12-ounce wedge pecorino cheese
  • cut into very thin slices
  • Additional olive oil

Instructions

  1. 1

    Coarsely chop nuts in processor.

  2. 2

    Add next 6 ingredients.

  3. 3

    Blend until mixture forms coarse paste. (Can be made 3 days ahead.

  4. 4

    Cover and chill.

  5. 5

    Let stand at room temperature 1 hour before using.) Divide almond paste among half of bread slices; spread to cover.

  6. 6

    Top with cheese.

  7. 7

    Sprinkle with pepper.

  8. 8

    Cover with remaining bread slices.

  9. 9

    Brush tops with oil.

  10. 10

    Heat 2 large nonstick skillets over medium-high heat.

  11. 11

    Add 3 sandwiches, oiled side down, to each skillet.

  12. 12

    Cook until bread is crusty on bottom, about 6 minutes.

  13. 13

    Brush tops with oil.

  14. 14

    Turn sandwiches over.

  15. 15

    Cook until brown and crusty on bottom, pressing to compact, about 6 minutes.

Cooking Timer

01:27:00
Custom Timer (minutes)

Recipe Info

Prep Time:38 min
Cook Time:49 min
Total Time:87 min
Difficulty:Hard
Servings:6