Toasted Almond and Pecorino Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Exactly what a fancy grilled cheese should be — top-notch cheese and bread with a little surprise (an almond-sage spread). 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 |
Directions:
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.)
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.
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.
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