Recipe information
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
Need to make a substitution?
Preparation
Step 1
Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. DO AHEAD: Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.
Step 2
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.
Step 3
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.