Toasted Almond and Pecorino Sandwiches - Greek Recipe

Ingredients

• 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