Smashed Pea & Chicken Toast (Printable Version)

A vibrant open-faced sandwich with creamy smashed peas, shredded chicken, and chili heat on crispy bread.

# List of Ingredients:

→ For the Toast

01 - 4 thick slices rustic bread (sourdough or country loaf)

→ For the 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

→ For the Chicken

07 - 1½ cups cooked chicken breast, shredded

→ Toppings

08 - ½ 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 toaster or grill pan until golden and crisp
02 - Mash peas with olive oil, lemon juice, salt, and pepper using fork or potato masher until chunky texture forms
03 - Fold shredded chicken into smashed pea mixture until evenly combined, taste and adjust seasoning
04 - Spoon pea and chicken mixture generously over toasted bread slices
05 - Sprinkle with chili flakes, herbs, and cheese if using. Serve immediately while toast remains warm and crunchy

# Expert Advice:

01 -
  • The combination of cool creamy peas and warm crunchy bread hits every texture craving in one bite
  • It transforms leftover chicken into something that feels fancy enough for guests
  • Ready in twenty minutes but tastes like you spent much longer thinking about it
02 -
  • The bread must be completely toasted before adding toppings, or you will end up with soggy disappointment
  • Do not puree the peas into a smooth paste, those little chunks of whole pea are what make each bite interesting
  • Letting the mixture sit for more than thirty minutes will make the bread soften, so time your assembly carefully
03 -
  • Room temperature peas mash more easily than cold ones, so let them thaw completely before starting
  • Taste your pea mixture before adding the chicken, then adjust again after combining, as the chicken will mellow the flavors
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