Ingredients
3
cups whole unblanched almonds (about 1 pound), toasted, cooled
1/2
cup plus 2 tbsp olive oil
1
tbsp chopped fresh sage
1/4
tsp 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
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.
New-York Restaurants
