Save Pin Last spring, when my kitchen felt too quiet, I started making these vibrant open-faced sandwiches for lunch. The bright green smashed peas against golden toast felt like a little celebration on a plate. Friends would drop by and remark on how something so simple looked so inviting. Soon it became our go-to when we needed something beautiful but effortless.
My sister discovered this combo during a trip to Copenhagen and recreated it from memory. We spent an afternoon tweaking the ratios until we achieved the perfect balance of creamy and fresh. Now whenever she visits, we make a batch and eat standing up at the counter, sharing stories between bites.
Ingredients
- Thick slices of rustic bread: Choose a sturdy sourdough or country loaf that will hold up under the weight of toppings without becoming soggy
- Frozen peas: Thaw them completely and they mash beautifully into a creamy base that needs no cooking
- Extra-virgin olive oil: This adds richness and helps create that luxurious texture when smashed with the peas
- Fresh lemon juice: Just enough bright acidity to cut through the creamy elements and wake up the palate
- Cooked chicken breast: Rotisserie chicken works perfectly here or use leftover poached or roasted chicken
- Chili flakes: A gentle heat that makes all the other flavors sing without overwhelming
- Fresh mint or parsley: These herbs add a fresh pop of color and brightness that complements the peas
- Crumbled feta or goat cheese: Optional but adds a lovely tangy creaminess if you want an extra layer
Instructions
- Get your bread golden and ready:
- Toast those thick slices in a toaster or grill pan until they are crisp and golden brown. You want a sturdy foundation that will not wilt under the toppings.
- Smash the peas into creamy goodness:
- In a mixing bowl, combine the thawed peas with olive oil, lemon juice, sea salt, and black pepper. Use a fork or potato masher to crush them until they are chunky and spreadable.
- Combine everything:
- Fold the shredded chicken into the smashed pea mixture until it is evenly distributed. Taste a spoonful and adjust the salt or pepper as needed.
- Assemble your open-faced masterpieces:
- Spoon the pea and chicken mixture generously over each slice of warm toast. Let some texture show through rather than spreading it perfectly smooth.
- Add the finishing touches:
- Sprinkle chili flakes over the top along with fresh mint or parsley if you are using them. Add crumbled feta or goat cheese for a tangy finish if you like.
- Share them while warm:
- Serve immediately while the toast still has that satisfying crunch. These are best enjoyed right away when all the textures are at their best.
Save Pin These toast creations have become my answer to unexpected guests. They look impressive but come together so quickly that I never feel stressed serving them. The way people light up when they see that bright green spread makes it worth making every time.
Making It Your Own
Once you have the basic method down, play around with different toppings. I have added sliced radishes for crunch or swapped the chicken for flaked salmon when I want something different.
Serving Suggestions
These toasts work beautifully as a light lunch or as part of a brunch spread. Pair them with a simple green salad and maybe a glass of crisp white wine for a complete meal.
Timing And Texture
The key is serving these while the toast still has its crunch. I like to have everything prepped before I start toasting the bread so assembly can happen quickly.
- Keep your toppings at room temperature for the best flavor
- If making ahead, store the pea mixture separately and assemble just before eating
- These toast creations are meant to be eaten the same day they are made
Save Pin Hope these colorful toasts bring as much joy to your table as they have to mine.
Questions & Answers
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Use about 1½ cups of blanched fresh peas, then cool before mashing to achieve the same creamy texture and vibrant flavor.
- → What type of bread works best?
Thick slices of rustic bread such as sourdough, country loaf, or focaccia provide the perfect structure to support the creamy topping while maintaining a crispy exterior after toasting.
- → How can I adjust the spice level?
Start with ¼ teaspoon of chili flakes and add more to taste. For milder versions, reduce or omit entirely. Fresh jalapeños or a drizzle of hot sauce also work as alternatives.
- → Can this be made ahead?
Prepare the pea and chicken mixture up to 2 hours ahead and refrigerate. Toast the bread fresh just before serving to maintain crispness, then assemble immediately for best texture.
- → What proteins can substitute for chicken?
Rotisserie turkey, grilled tofu, white fish, or hard-boiled eggs all pair wonderfully with the smashed peas. Choose based on your dietary preferences or what you have available.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc complement the fresh peas and lemon notes beautifully. Pinot Grigio or a dry Riesling are equally excellent choices.