
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
Coarsely chop nuts in processor.
- 2
Add next 6 ingredients.
- 3
Blend until mixture forms coarse paste. (Can be made 3 days ahead.
- 4
Cover and chill.
- 5
Let stand at room temperature 1 hour before using.) Divide almond paste among half of bread slices; spread to cover.
- 6
Top with cheese.
- 7
Sprinkle with pepper.
- 8
Cover with remaining bread slices.
- 9
Brush tops with oil.
- 10
Heat 2 large nonstick skillets over medium-high heat.
- 11
Add 3 sandwiches, oiled side down, to each skillet.
- 12
Cook until bread is crusty on bottom, about 6 minutes.
- 13
Brush tops with oil.
- 14
Turn sandwiches over.
- 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