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Toasted Almond and Pecorino Sandwiches

3.5

(9)

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Toasted Almond and Pecorino SandwichesFrance Ruffenach

Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread).

Recipe information

  • Yield

    Makes 6

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

Preparation

  1. Step 1

    Coarsely chop nuts in processor. Add next 6 ingredients. Blend until mixture forms coarse paste. (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.

TagsSandwichAlmondNutLemonCitrusFruitSageHerbs & SpicesPecorinoCheeseDairyMainLunchDinnerVegetarianMeal PrepQuickEasy30 Minutes or LessFryFood ProcessorBon Appétit
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