Toasted Almond and Pecorino Sandwiches

Ingredients for Toasted Almond and Pecorino Sandwiches

• 425g whole unblanched almonds (about 450g ), toasted, cooled

• 120ml plus 2 tablespoons olive oil

• 45ml fresh lemon juice

• 1 tablespoon grated lemon peel

• 1 tablespoon chopped fresh sage

• 1/2 teaspoons salt

• 1/4 teaspoons ground black pepper

• 12 1/2-inch-thick slices country-style bread (each about 3 1/2x5 1/2 inches)

• 1 10- to 350g wedge pecorino cheese, cut into very thin slices

• Additional olive oil

How to make Toasted Almond and Pecorino Sandwiches

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.)

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.