Toasted Almond and Pecorino Sandwiches

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.