Grilled Peas and Cheese Sandwiches

Savory green pea mash sandwiched with cheddar cheese on Country White Bread and grilled until crispy and golden.


  • 1 C. Chicken or Vegetable Stock
  • 2 C. Frozen Peas
  • ½ C. Grated Parmesan, plus more for grilling
  • ½ Garlic Clove, minced
  • 2 Tbsp. Chopped Parsley
  • 2 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • 3 oz. Cheddar cheese, cubed to ¼ inch (about ½ C.)
  • 8 Slices Canyon Bakehouse Country White Bread
  • Butter


  1. Bring the vegetable stock to a simmer and add the peas. Cook until the peas turn plump and bright green. Strain the liquid from the peas and retain about ¼ C.
  2. Place the peas in a food processor along with the reserved cooking liquid, grated parmesan, garlic and parsley. Pulse to chop. Add olive oil as needed and blend to a smooth consistency.
  3. Transfer to a mixing bowl and fold in the cubed cheddar. Season with salt and pepper, to taste.
  4. Spread each slice of Country White Bread with a thin layer of the pea mixture and place on a foil-lined baking sheet. Broil for 3-4 minutes, until the cheese begins to melt, and the edges of the bread turn brown.
  5. Assemble the broiled slices into 4 sandwiches. Butter the outsides and sprinkle with more grated parmesan, if desired
  6. Place a grill pan over medium heat. Grill each sandwich until golden on both sides.


Difficulty: Easy

Prep: 15 min

Cook: 10 min

Servings: 4