Open-Faced Sandwich with Mashed Peas & Chimichurri

Few things are as satisfying and delicious as a well-made sandwich. To kick off the new year, we’re bringing you easy, flavour-packed recipes crafted by the talented food stylist and photographer Sanskriti Bist. Featuring the artisanal breads of Mumbai’s TwentySeven Bakehouse, these recipes are the perfect blend of simplicity and joy.

My freezer always seems to have a bag of frozen peas—mainly for pulavs and paneer dishes. But those same peas often find their way into one of my favourite quick, healthy breakfasts. Boil them, mash them with a touch of salt, a squeeze of lemon, and a dash of pepper, then spread the mixture over bread for a simple yet deeply satisfying meal. This is easy to elevate with a drizzle of chimichurri, fresh herbs, or a splash of chili oil, finishing with a crumble of feta on top. I love using brioche for this—it soaks up the vibrant flavours of the peas beautifully, while its subtle sweetness perfectly balances the spice of the chimichurri.

RECIPE FOR PEAS AND CHIMICHURRI SANDWICH

Serves 2

Ingredients
To make peas: 
200g peas
2-3 cloves of garlic
Salt
Pepper
½ squeezed lemon
Brioche Bread from Twenty Seven Bakehouse, sliced into 1-inch thick pieces 

To make chimichurri:
30g parsley
2 cloves garlic 
1.2 tsp red pepper flakes
2 tbsp virgin olive oil

Feta

Method
Boil the peas till soft.
In a bowl, add chopped garlic, boiled peas, salt, pepper and a dash of lemon. Mix with spoon and smash the peas.
In another bowl, add all the ingredients to make the chimichurri and set it aside.
Take a slice of brioche bread and spread the peas paste all over, add drops of chimichurri and crumble in the feta.
Enjoy!

Sanskriti Bist is a food photographer, stylist and recipe developer based out of Bangalore.

Thank you to our friends at TwentySevenBakehouse for facilitating this #paidpartnership. Sample their breads at their outlets in Bandra and Mahalakshmi.

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