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Pea and goat's cheese club sandwiches

Pea and goat's cheese club sandwiches


Crushed garden peas and tangy goat’s cheese make these double deckers

  • Feeds 8 Feeds 8
  • Ready in 20 minutes

Each serving contains

  • Energy
    844kj 201kcal
  • Fat
    Med 9%
  • Saturates
    Med 33%
  • Sugar
    Low 9%
  • Salt
    Med 9%

% of adult’s reference intake | Carbohydrates per serving : 26g


  • 400g Co-op sourdough loaf, cut into 12 slices
  • 1 tsp Co-op olive oil
  • 200g Co-op frozen peas
  • Handful mint, or 1 tsp dried
  • Handful pea shoots or leaves
  • 20g Co-op goat’s cheese, sliced
  • 1 cucumber, cut into ribbons


  1. Brush the bread on both sides with the oil and toast under a hot grill until golden
  2. Meanwhile, boil the peas in water for 4 mins
  3. Drain and refresh in cold water
  4. Mash with the mint, using a potato masher or food processor
  5. Season with pepper
  6. Lay 4 slices of the toast on a board and top with the pea shoots or leaves, the slices of goat’s cheese and the cucumber
  7. Top with another slice of toast, then divide the pea purée between them
  8. Finish with a final slice of toast, then cut in half and secure with cocktail sticks

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