Tartine Bakery

Few San Francisco natives would argue that the best Bay Area bakery is Tartine. Located in the heart of hipsterville, the Valencia/Mission District in San Francisco, Tartine is a favorite of locals and tourists alike. While it can be a bit pricey, the bread and pastries (all made from scratch with fresh, local ingredients) make for an irresistible and worthy splurge. The absurdly long line that often forces diners to assemble half way around the block, clearly depict the insane appeal of Tartine as a dearly beloved bakery.

The Tartine cookbook, containing the baker’s favorite recipes, has become a favorite in many housholds, including my own. This past summer I decided to save up some spending money to recreate one of my favorite sandwiches for a family dinner party. I chose to make a fancy grilled cheese with a fresh almond and sage spread. Of course, no justice could be done to this recipe without also purchasing Tartine’s famous crunchy, country-style sourdough bread.

Serves about six sandwiches:

Toasted Almond and Pecorino Sandwiches:

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)

[For the full effect, one must purchase fresh, homemade, mouthwatering bread ]

1 10- to 12-ounce wedge pecorino cheese, cut into very thin slices

Additional olive oil

Preparation:

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.

Also, check out their hip webpage: http://www.tartinebakery.com/