# What You Need:
→ Spring Pea Pesto
01 - 1 cup fresh or thawed frozen peas
02 - 1/2 cup fresh basil leaves
03 - 1 small garlic clove
04 - 2 tablespoons grated Parmesan cheese
05 - 2 tablespoons toasted pine nuts
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon lemon zest
08 - 1 tablespoon lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste
→ Sandwich Assembly
11 - 4 slices sourdough bread
12 - 2 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella cheese
14 - 1/4 cup spring pea pesto
15 - Optional baby arugula or spinach leaves
# Steps:
01 - Combine peas, basil, garlic, Parmesan, pine nuts, olive oil, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse until mostly smooth while retaining some texture. Taste and adjust seasoning as desired.
02 - Spread softened butter evenly on one side of each bread slice. Place two slices butter-side down on work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella evenly and add arugula if using. Top with remaining bread slices, butter-side up.
03 - Heat skillet or griddle over medium heat. Place sandwiches in pan and cook for 3-4 minutes per side, applying gentle pressure. Flip when golden brown and continue until second side is crisp and cheese is fully melted.
04 - Remove from heat and slice each sandwich diagonally. Serve immediately while cheese remains hot and bread stays crisp.
