Open-faced toast topped with creamy peas, shredded chicken, and a hint of chili for a flavorful bite.
# The Ingredients You'll Need:
→ Toast
01 - 4 thick slices rustic bread (e.g., 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 (rotisserie or poached)
→ Toppings
08 - ½ teaspoon chili flakes (optional, adjust to taste)
09 - 2 tablespoons fresh mint or parsley, chopped (optional)
10 - 2 tablespoons crumbled feta or goat cheese (optional)
# Step-by-Step Instructions:
01 - Toast the bread slices in a toaster or grill pan until golden and crisp.
02 - In a bowl, mash the 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. Adjust seasoning as needed.
04 - Spoon the pea and chicken mixture generously over the toasted bread slices.
05 - Sprinkle chili flakes, herbs, and cheese over the open-faced sandwich if using.
06 - Serve immediately while the toast remains warm and crunchy.
