Bakers understand ratios, and San Francisco's Tartine Bakery gets the simple formula behind this grilled cheese just right. I've had this recipe for toasted almond and pecorino sandwiches clipped from Bon Appetit since 2004; Tartine's menu still lists them for $11.
Pricey for a grilled cheese, but this sandwich is easy to make and divinely unexpected to taste. Though not as sugary as storebought nutter butter, the sage-infused almond spread has an earthy sweetness and citrusy zest that gently balances the salty, bold pecorino cheese.
On the second night of these sammies, we pressed the asparagus into the sandwich, rather than serving it on the side, which suited the profile perfectly. Get the recipe and step by step photos.
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