Smashed Pea & Chicken Toast

The first time I encountered smashed pea toast was at a tiny brunch spot in Copenhagen, where the waiter explained it was their answer to avocado toast. Something about the vibrant green against the golden bread made me order it immediately, and one bite later I understood why this humble combination had become a lunchtime staple across Europe. When I recreated it at home that evening, I discovered the secret lies in not over-mashing the peas, leaving tiny bursts of sweetness that cut through the richness of the chicken.

Last summer my friend Sarah dropped by unexpectedly with a rotisserie chicken and a loaf of sourdough, claiming she had discovered the perfect comfort food for busy weeknights. We stood in my tiny kitchen, taking turns mashing peas and adjusting the seasoning until we found that perfect balance between bright lemon and earthy olive oil. Now whenever either of us has a chaotic day, the other receives a text that simply reads peas and chicken toast at seven?

Ingredients

• 4 thick slices rustic bread: Sourdough or country loaf provides the sturdy foundation needed to support the generous topping without becoming soggy
• 1½ cups frozen peas: Thawed completely before mashing, these create the vibrant base that makes this dish so visually striking
• 1 tablespoon extra-virgin olive oil: This binds the pea mixture together while adding a subtle fruity note that complements the fresh herbs
• ½ lemon, juiced: The acid cuts through the richness of the chicken and brightens the entire dish
• ¼ teaspoon sea salt: Enhances the natural sweetness of the peas without overpowering delicate flavors
• Freshly ground black pepper: Adds a gentle warmth that lingers pleasantly on the palate
• 1½ cups cooked chicken breast, shredded: Rotisserie chicken works beautifully here, but poached breast offers the most tender texture
• ½ teaspoon chili flakes: Adjust according to your heat preference, but a little spice creates perfect contrast with the sweet peas
• 2 tablespoons fresh mint or parsley: These herbs add a fresh, aromatic finish that makes the dish taste garden-fresh
• 2 tablespoons crumbled feta or goat cheese: Optional but highly recommended for adding a creamy, tangy element

Instructions

Toast the bread:

Pop your thick slices into a toaster or grill pan until they develop a deep golden color and maintain a satisfying crunch when bitten

Mash the peas:

Combine thawed peas with olive oil, lemon juice, salt, and pepper in a mixing bowl, then use a fork or potato masher to crush them until chunky but not completely smooth

Combine with chicken:

Gently fold the shredded chicken into the smashed pea mixture until evenly distributed, then taste and adjust seasoning as needed

Assemble the toast:

Spoon the pea and chicken mixture generously over each slice of warm toast, ensuring every bite gets an equal share of the toppings

Add finishing touches:

Sprinkle with chili flakes, fresh herbs, and crumbled cheese if using, then serve immediately while the bread maintains its crunch

Save

My mother-in-law, who normally views anything green with suspicion, actually asked for seconds when I served these for lunch last spring. Now she requests them every time she visits, claiming she never thought she would enjoy peas so much. It has become our go-to when we want something that feels special but does not require hours in the kitchen.

Bread Selection Secrets

After testing countless bread varieties, I have learned that the thickness of each slice matters just as much as the type. Aim for at least three-quarters of an inch to prevent the toast from buckling under the weight of the generous topping. A dense crumb structure ensures the bread stays crisp even after the pea mixture has been sitting for a few minutes.

Make Ahead Magic

The pea and chicken mixture actually benefits from resting in the refrigerator for an hour or two, allowing the flavors to meld together beautifully. Store it in an airtight container and simply toast the bread fresh when you are ready to assemble. The mixture keeps well for up to two days, making it perfect for meal prep or unexpected guests.

Serving Suggestions

These open-faced sandwiches pair wonderfully with a crisp white wine like Sauvignon Blanc or a light rosé. For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette. The peppery greens provide a perfect counterpoint to the creamy, sweet elements of the toast.

• Consider adding a poached egg on top for an extra protein boost
• A drizzle of high-quality olive oil just before serving adds luxurious finish
• Experiment with different fresh herbs like dill or basil depending on the season

Save

Whether for a quick weekday lunch or an elegant brunch with friends, these vibrant open-faced sandwiches never fail to bring smiles to the table.

Recipe FAQs

→ Can I make this ahead of time?

The pea and chicken mixture can be prepared up to 4 hours ahead and refrigerated. However, toast the bread fresh just before serving to maintain crispness and prevent sogginess.

→ What type of bread works best?

Rustic, sturdy breads like sourdough or country loaf are ideal as they hold up well to the moist pea mixture. Avoid thin sandwich bread, which will become soggy. Thicker slices (½-¾ inch) provide better structure.

→ How can I adjust the heat level?

Control the spiciness by adjusting the chili flakes to your preference, starting with ¼ teaspoon and adding more gradually. You can also use red pepper flakes or a pinch of cayenne pepper for different heat profiles.

→ What are good substitutes for chicken?

Try rotisserie turkey, grilled tofu for a vegetarian option, cooked shrimp, or flaked smoked salmon. Each adds unique flavor while maintaining the protein-rich profile of the dish.

→ Is this suitable for meal prep?

Yes, prepare the pea-chicken mixture in bulk and store in an airtight container for up to 3 days. Toast bread fresh when ready to eat. This makes it perfect for quick weekday lunches or meal prepping for multiple servings.

→ What wines pair well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Verdicchio complement the fresh pea flavors and chili heat beautifully. Light rosés also work well for a slightly fruitier pairing.