Italian Pecorino Parsley and Anchovy Sandwiches
Ingredients
- 2 cups Italian parsley leaves (from about 1 bunch), minced
- 6 cloves garlic, minced (2 Tbsp.)
- Salt and freshly ground black pepper
- 16 anchovies in oil
- 1⁄4–1⁄2 extra-virgin olive oil
- 4 oz. pecorino cheese, thinly sliced (about 8 slices)
- 4 small crusty sandwich rolls, halved crosswise
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