Smashed Pea & Chicken Toast (Print)

Vibrant open-faced sandwich with creamy smashed peas, tender chicken, and chili heat on crisp toasted bread.

# What You Need:

→ Toast

01 - 4 thick slices rustic bread, such as sourdough or country loaf

→ Pea Mixture

02 - 1.5 cups frozen peas, thawed
03 - 1 tablespoon extra-virgin olive oil
04 - 0.5 lemon, juiced
05 - 0.25 teaspoon sea salt
06 - Freshly ground black pepper to taste

→ Chicken

07 - 1.5 cups cooked chicken breast, shredded

→ Toppings

08 - 0.5 teaspoon chili flakes
09 - 2 tablespoons fresh mint or parsley, chopped
10 - 2 tablespoons crumbled feta or goat cheese

# Directions:

01 - Toast bread slices in a toaster or grill pan until golden and crisp.
02 - Mash thawed peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher until chunky in texture.
03 - Fold shredded chicken into the smashed pea mixture until evenly combined. Taste and adjust seasoning as needed.
04 - Spoon the pea and chicken mixture generously over toasted bread slices.
05 - Sprinkle with chili flakes, fresh herbs, and crumbled cheese if using.
06 - Serve immediately while toast is warm and crunchy.

# Helpful Hints:

01 -
  • It transforms humble ingredients into something that tastes like a fancy cafe lunch but comes together in minutes
  • The combination of warm crisp bread against cool creamy smashed peas creates that perfect temperature contrast your craves
02 -
  • The bread must be completely toasted and crisp before adding the topping or you'll end up with a soggy disappointing situation
  • Mashing the peas while they're still slightly frozen creates better texture than fully thawed ones
03 -
  • Use a good quality olive oil here since it's one of the main flavors and really makes the difference between good and great
  • Room temperature chicken mixes better with the peas than cold straight from the refrigerator chicken
Go back