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Recipe Detail Page
Pea & Mozzarella Sandwich
Early Summer 2016
This is one of those gorgeously simple lunches that tastes so much bigger than your effort. The star is undoubtedly fresh peas, but it can be made with frozen peas, too. Look for salt-preserved lemons in jars at better grocers.
Makes 4 sandwiches
1 pkg fior di latte cheese, 8 oz (250 g), drained and torn into bite-sized pieces
½ tsp (2 mL) dried chili flakes
2 tbsp (30 mL) slivered preserved lemon peel
1 tbsp (15 mL) lemon juice
½ cup (125 mL) olive oil, divided
Salt and freshly ground black pepper
4 cups (1 L) fresh peas
1 cup (250 mL) loosely packed slivered mint leaves, divided
4 large slices seed bread, each ½ inch (1 cm) thick, toasted
1 In a small bowl, toss cheese, chili flakes, preserved lemon peel and lemon juice with ¼ cup (60 mL) olive oil. Taste and season withsalt only if necessary; season generously with black pepper.
2 Cook peas in a small amount of boiling salted water; drain. Return to pot, drizzle with remaining ¼ cup (60 mL) oil and, using an immersion blender in an up-and-down fashion, roughly mash the peas. Stir in ½ cup (125 mL) mint leaves; season with salt and pepper. Divide peas between toasts. Top each with an equal amount of cheese and dressing; sprinkle with remaining mint.
Makes 4 sandwiches
