Save I was standing at the farmers market one April morning when I spotted the first local peas of the season, their pods still dewy and bright. The vendor handed me one to taste raw, and it was so sweet and grassy that I bought three pounds on the spot. Back home, I blended half into a pesto with basil from my windowsill, spread it on sourdough with mozzarella, and grilled it until the cheese oozed out the sides. That sandwich tasted like spring itself, and Ive been making it every year since.
The first time I made this for my sister, she was skeptical about peas in a grilled cheese. She took one bite, paused mid chew, and then devoured the whole thing without speaking. Afterward, she asked for the recipe and admitted shed been wrong to doubt me. Now she texts me every spring asking if the peas are ready yet, which is the highest compliment Ive ever received.
Ingredients
- Fresh or thawed frozen peas: Frozen peas work beautifully here because theyre picked at peak sweetness, just blanch them briefly if they taste starchy.
- Fresh basil leaves: Use the tender top leaves for the brightest flavor, and dont skip rinsing them well to avoid any grit in your pesto.
- Small garlic clove: One clove is plenty, as raw garlic can overpower the delicate pea flavor if you go overboard.
- Grated Parmesan cheese: Freshly grated is worth it here, the pre shredded stuff has anti caking agents that make the pesto gritty.
- Toasted pine nuts: Toast them in a dry skillet until fragrant and golden, it only takes three minutes but the nutty depth they add is irreplaceable.
- Extra virgin olive oil: A fruity, peppery oil will shine through in the pesto, so use one you actually enjoy tasting.
- Lemon zest and juice: The brightness cuts through the richness and keeps the pesto from tasting flat or heavy.
- Salt and black pepper: Season generously, peas need more salt than you think to bring out their natural sweetness.
- Sourdough bread: Look for slices with a sturdy crust and an open crumb, they hold up to the pesto without getting soggy.
- Unsalted butter: Softened butter spreads evenly and gives you that perfect golden crust without burning.
- Shredded mozzarella cheese: Low moisture mozzarella melts beautifully and has just enough stretch without being watery.
- Baby arugula or spinach: Optional but lovely, they add a peppery bite and a little extra green that makes each bite more interesting.
Instructions
- Blend the Pesto:
- Toss the peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper into your food processor. Pulse in short bursts until the mixture is mostly smooth but still has a little texture, you want it spreadable but not baby food.
- Butter the Bread:
- Lay out your four slices of sourdough and spread softened butter on one side of each, all the way to the edges. This is what gives you that crispy, golden crust that crackles when you bite into it.
- Build the Sandwiches:
- Place two slices buttered side down and spread about two tablespoons of pesto on each unbuttered side. Scatter the mozzarella evenly over the pesto, then tuck in a handful of arugula if youre using it, and top with the remaining bread slices buttered side up.
- Grill Until Golden:
- Heat your skillet over medium heat and lay the sandwiches in gently. Cook for three to four minutes per side, pressing down lightly with a spatula, until the bread is deeply golden and the cheese has melted into every crevice.
- Slice and Serve:
- Let the sandwiches rest for just a minute so the cheese sets slightly, then slice them in half with a sharp knife. Serve them warm while the cheese is still stretchy and the bread is crackling.
Save One rainy Saturday, I made a double batch of these sandwiches for a few friends who came over to watch old movies. We sat on the floor with plates balanced on our knees, and someone said it tasted like eating a garden. That phrase stuck with me, and now every time I make this, I think about how food can transport you to a place thats green and growing, even in the middle of a dark afternoon.
How to Store and Reheat
The pesto keeps in an airtight container in the fridge for up to five days, just press plastic wrap directly onto the surface to prevent browning. You can also freeze it in ice cube trays and pop out a cube or two whenever you need a quick burst of spring. Assembled sandwiches dont store well, but if you have leftovers, reheat them in a skillet over low heat rather than the microwave to bring back some of that crispness.
Variations to Try
Ive swapped the mozzarella for fontina when I want something richer and more savory, and Ive used whole wheat bread when I need a heartier base. One time I added a thin layer of ricotta under the pesto, and it turned into this creamy, cloud like situation that my husband still talks about. If youre feeling adventurous, try stirring in some mint with the basil for an even brighter, more herbaceous pesto.
Pairing Suggestions
This sandwich loves a simple side, I usually serve it with a handful of kettle chips or a light arugula salad dressed with lemon and olive oil. A crisp Sauvignon Blanc is perfect if youre drinking wine, or sparkling water with a squeeze of lemon if youre not. The key is to keep everything else light and fresh so the pesto stays the star of the plate.
- Try serving it with a cup of chilled cucumber soup in the summer for a complete spring lunch.
- A handful of pickled radishes on the side adds a tangy crunch that cuts through the richness beautifully.
- If youre packing this for a picnic, wrap it tightly in parchment and eat it within an hour while the bread is still crisp.
Save This sandwich has become my go to whenever I want to feel like springs arrived, even if the calendar says otherwise. I hope it brings a little green, a little brightness, and a lot of melted cheese into your kitchen too.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, the spring pea pesto can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, and stir before using.
- → What bread works best for this sandwich?
Sourdough provides excellent structure and flavor, but you can substitute with whole wheat, ciabatta, or even gluten-free bread depending on your preference.
- → Can I use frozen peas instead of fresh?
Absolutely. Thawed frozen peas work perfectly and are often more convenient. Just make sure to thaw and pat them dry before processing.
- → What's a good substitute for pine nuts?
Toasted walnuts, sunflower seeds, or almonds all work well. For a nut-free option, use sunflower seeds or pumpkin seeds.
- → How do I prevent the sandwich from getting too oily?
Use moderate amounts of butter on the bread and don't overload the pesto. Pat the peas dry before processing to remove excess moisture.
- → Can I add protein to make it more filling?
Yes, you can add crispy bacon, prosciutto, or sliced tomato for extra flavor and substance without compromising the spring aesthetic.