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Toasted Almond and Pecorino Sandwiches

['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']

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.

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