Smashed Pea & Chicken Toast (Printer View)

A vibrant open-faced sandwich featuring creamy smashed peas, tender chicken, and chili heat atop crisp toasted bread.

# Components:

→ Toast Base

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

→ Protein

07 - 1.5 cups cooked chicken breast, shredded (rotisserie or poached)

→ Toppings

08 - 0.5 teaspoon chili flakes, adjust to taste
09 - 2 tablespoons fresh mint or parsley, chopped (optional)
10 - 2 tablespoons crumbled feta or goat cheese (optional)

# Method:

01 - Toast bread slices in a toaster or grill pan until golden and crisp.
02 - In a mixing bowl, mash the thawed peas with olive oil, lemon juice, salt, and black pepper using a fork or potato masher, aiming for a chunky texture.
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. Serve immediately while the toast remains warm and crunchy.

# Expert Advice:

01 -
  • It takes barely twenty minutes from start to finish, perfect for those days when cooking feels like too much effort.
  • The creamy peas and tender chicken create a protein-packed combo that actually keeps you full without feeling heavy.
  • You can use up leftover chicken or grab a rotisserie bird and feel like a genius.
  • The bright lemon and chili flakes wake up your taste buds in a way plain sandwiches never could.
02 -
  • Toast the bread just before assembling, if it sits too long it loses its crunch and the whole dish suffers.
  • Do not over-mash the peas into a smooth puree, the chunky texture is what makes this interesting to eat.
  • Warm the chicken slightly if it has been refrigerated, cold chicken straight from the fridge makes the peas stiff and less creamy.
03 -
  • Use a potato masher instead of a fork if you are making a larger batch, it is faster and gives you more control over the texture.
  • Season the peas while they are still slightly warm, they absorb salt and lemon better and taste more vibrant.
  • If you do not have fresh herbs, a pinch of dried mint or a squeeze of extra lemon juice works surprisingly well.
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