Looking to indulge in a fancy sandwich for your lunch break? With a generous dollop of ricotta-pea smash featuring cheese, legumes, beans and more, these ham melts will perk you right up with their heartiness and flavour.
- 2 cups (240 g) frozen peas
- 1 cup (150 g) frozen broad beans, thawed, shelled
- 1 cup fresh mint leaves
- ¾ cup (180 g) soft ricotta
- ½ cup (40 g) grated parmesan
- 2 tsps finely grated lemon rind
- 8 slices sourdough bread
- 1 tbsp extra virgin olive oil
- 200 g shaved ham
- ⅔ cup (70 g) grated mozzarella
Cook peas and broad beans in a saucepan of boiling water for 1 min or until just tender; drain. Refresh in iced water; drain again. Reserve a quarter of the peas and broad beans.
To make the ricotta-pea smash, process remaining peas and broad beans, mint, ricotta, parmesan and rind in a small food processor until smooth. Transfer to a small bowl; stir through reserved peas and beans. Season.
Meanwhile, preheat grill to medium. Line an oven tray with foil.
Place bread on lined tray; drizzle evenly with oil. Grill for 2 mins on each side or until bread is light golden. Top toast with pea mixture, ham and mozzarella; grill for 3 mins or until cheese is golden and melted. Season to taste with pepper.