Name: Toasted Almond and Pecorino Sandwiches
Yield: Makes 6 Servings
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 1/2 x 5 1/2 inches); 1 10-to-12-ounce wedge pecorino cheese, cut into very thin slices; Additional olive oil

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