# 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 fresh lemon juice
09 - 1/4 teaspoon salt
10 - Freshly ground black pepper to taste
→ Sandwiches
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 - Baby arugula or spinach leaves, optional
# Directions:
01 - Combine peas, basil, garlic clove, Parmesan cheese, pine nuts, extra-virgin olive oil, lemon zest, lemon juice, salt, and black pepper in a food processor. Pulse until mostly smooth with slight texture remaining. Adjust seasonings to taste.
02 - Spread softened butter thinly on one side of each sourdough slice. Place two slices buttered side down on a work surface. Spread 2 tablespoons pesto on each slice. Distribute mozzarella cheese evenly and add arugula or spinach if desired. Top with remaining bread slices, buttered side up.
03 - Heat skillet or griddle to medium heat. Place assembled sandwiches in pan and cook 3 to 4 minutes per side, applying gentle pressure with spatula until bread achieves golden color and cheese melts completely.
04 - Remove sandwiches from heat, slice diagonally in half, and serve immediately while warm.
