2 cups fresh peas (about 2#), shelled, blanched and shocked
¼ cup fresh mint, packed
½ cup extra virgin olive oil
2 tablespoons lemon juice
Salt & pepper to taste
For Sandwiches:
4 slices sliced multi-grain bread
2-3 tablespoons butter, softened
8 oz Point Reyes TomaProvence, shredded
Instructions
Make Pea Puree:
Combine all pea puree ingredients in food processor. Puree until smooth. Season with salt and pepper.
Build sandwiches:
Spread the outsides of the bread with softened butter then place the bread, buttered-side-down, on a clean work surface. Spread 2-3 tablespoons pea puree on two slices of bread. Distribute the shredded TomaProvence evenly on top of the pea puree, then top with remaining bread slices to close sandwiches.
Heat a large skillet or griddle over medium-low heat. Add sandwiches to the pan (working in batches, if necessary). Cook over low to medium-low heat, flipping sandwiches every couple of minutes to monitor cooking. Continue cooking until bread is evenly toasted and cheese is melted.
