Smashed Pea & Chicken Toast (Printable)

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

# Components:

→ Toast

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

→ Pea Mixture

02 - 1½ cups frozen peas, thawed
03 - 1 tablespoon extra-virgin olive oil
04 - ½ lemon, juiced
05 - ¼ teaspoon sea salt
06 - Freshly ground black pepper to taste

→ Chicken

07 - 1½ cups cooked chicken breast, shredded from rotisserie or poached

→ Toppings

08 - ½ teaspoon chili flakes, adjust to taste
09 - 2 tablespoons fresh mint or parsley, chopped optional
10 - 2 tablespoons crumbled feta or goat cheese optional

# Directions:

01 - Toast bread slices in a toaster or grill pan until golden and crisp on both sides.
02 - In a mixing bowl, mash the thawed peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher until chunky texture is achieved.
03 - Fold the 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 each toasted bread slice.
05 - Sprinkle with chili flakes, fresh herbs, and cheese if desired.
06 - Serve immediately while toast remains warm and crunchy.

# Expert Advice:

01 -
  • It comes together in under twenty minutes and uses ingredients you probably already have on hand.
  • The creamy smashed peas feel indulgent but keep things light and full of color.
  • You can adjust the heat and herbs based on what you're craving that day.
02 -
  • Toast the bread just before you're ready to assemble so it stays crisp and doesn't get soggy from sitting.
  • Thaw the peas completely and drain any excess water, otherwise the mixture can turn watery and slide off the bread.
  • Mash the peas while they're still slightly warm for a creamier, easier-to-spread consistency.
03 -
  • Use day-old bread for toasting because it crisps up better and holds its structure under the moist topping.
  • If you like more texture, leave some peas whole instead of mashing them all the way through.
  • A tiny pinch of cumin or smoked paprika in the pea mixture adds unexpected warmth without changing the dish too much.
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