Save My tiny apartment kitchen was drowning in bags of fresh peas from the farmers market last April when I started throwing things into the food processor without much thought. The vibrant green paste that emerged looked like spring itself, and suddenly I was wondering what else I could do with it besides tossing it with pasta.
My roommate wandered in mid-experiment, raised an eyebrow at the neon green situation, then asked if she could taste test. We ate two sandwiches standing at the counter, barely speaking except for muffled appreciative noises, and I knew this accidental creation was staying in the regular rotation.
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Ingredients
- Fresh or thawed frozen peas: These form the base of your pesto and bring natural sweetness plus that gorgeous vibrant green color
- Fresh basil leaves: Essential for that classic aromatic brightness that balances the sweetness of the peas
- Small garlic clove: Just enough to add depth without overpowering the delicate spring flavors
- Grated Parmesan cheese: Adds savory umami richness that helps ground the lighter flavors
- Toasted pine nuts or walnuts: Toasting them first makes a huge difference in bringing out their nutty depth
- Extra-virgin olive oil: Brings everything together and adds fruity richness
- Lemon zest and juice: Critical for brightening up all the rich elements and making flavors pop
- Sourdough bread: The tangy flavor and sturdy structure hold up beautifully to grilling
- Shredded mozzarella cheese: Creates those irresistible cheese pulls and mild creamy flavor
- Unsalted butter: Getting it perfectly softened means even coverage and no tearing
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Instructions
- Whip up the vibrant pea pesto:
- Combine peas, basil, garlic, Parmesan, toasted pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in your food processor. Pulse until mostly smooth but still slightly textured. Taste and adjust seasoning if needed.
- Get your bread ready:
- Spread a thin layer of softened butter on one side of each bread slice. Place two slices buttered side down on your work surface and spread about 2 tablespoons of pesto on each.
- Build your masterpiece:
- Layer the mozzarella cheese evenly over the pesto and add some arugula or spinach if you are feeling extra. Top with remaining bread slices, buttered side facing up.
- Grill to golden perfection:
- Heat a skillet or griddle over medium heat. Place sandwiches in the pan and cook for 3 to 4 minutes per side. Press gently with your spatula until bread is golden brown and cheese is melted.
- Slice and enjoy:
- Cut each sandwich in half and serve immediately while cheese is still melty and wonderful.
Save These have become my go-to when friends come over for lunch and I want something that feels fancy but is actually incredibly easy. Theres something about cutting into that golden crust and seeing the bright green peeking through that makes everyone smile.
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Make Ahead Magic
The pesto keeps beautifully in the fridge for up to a week and actually tastes better the next day as flavors meld together. I often double the batch and use it throughout the week for quick sandwiches, stirred into pasta, or dolloped onto soups.
Bread Wisdom
While sourdough is my go-to for its tangy flavor and crunch, a nice ciabatta or even a hearty whole grain works beautifully here. Just avoid super soft sandwich bread which will turn mushy under the weight of cheese and pesto.
Serving Ideas
A simple side salad with lemon vinaigrette is perfect for cutting through all that rich cheese. Sometimes I serve these alongside a light tomato soup for the ultimate comfort meal situation.
- Try adding thin slices of ripe tomato inside the sandwich for extra freshness
- A drizzle of balsamic glaze over the finished sandwich is absolutely divine
- These reheat surprisingly well in a 350°F oven for about 10 minutes
Save Hope this bright spring twist brings as much joy to your kitchen as it has to mine over the years.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. This makes assembly on busy days much faster.
- → What cheese alternatives work best for this sandwich?
Fresh mozzarella, provolone, or a combination of mozzarella and fontina work wonderfully. Avoid cheeses that don't melt well, as creaminess is essential for the best texture.
- → How do I prevent the bread from burning while the cheese melts?
Cook over medium heat rather than high heat, and press gently on the sandwich while cooking. If needed, cover the pan briefly with a lid to trap heat and melt the cheese faster without browning the bread.
- → Is there a nut-free pesto option?
Absolutely. Replace pine nuts with sunflower seeds, pumpkin seeds, or even toasted chickpeas for similar texture and nutrition. The pesto will taste slightly different but remain delicious.
- → Can I freeze leftover pesto?
Yes, the pesto freezes well for up to 3 months in ice cube trays or small containers. Thaw in the refrigerator before using, and you'll have homemade pesto ready for future meals.
- → What vegetables pair well as sides with this sandwich?
Roasted asparagus, a spring salad, or fresh spring peas make excellent complementary sides that enhance the seasonal theme of this sandwich.
