Toasted Almond and Pecorino Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons fresh lemon juice
- 1 tablespoon grated lemon peel
- 1 tablespoon chopped fresh sage
- additional olive oil
- 1/2 cup plus 2 tablespoons olive oil
- Carbohydrate 48 g(16%)
- Cholesterol 54 mg(18%)
- Fat 79 g(122%)
- Fiber 12 g(50%)
- Protein 39 g(78%)
- Saturated Fat 16 g(79%)
- Sodium 1041 mg(43%)
- Calories 1025
Preparation 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.
Preparation 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.
