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Toasted Almond and Pecorino Sandwiches

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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). From Bon Appetit magazine and sent in by Tartine in San Francisco, CA.”
READY IN:
27mins
SERVES:
6
YIELD:
6 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

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