Open-Face Sandwich With Fresh Peas And Tarragon

• Pea Puree
• 2 teaspoons olive oil
• 2 tablespoons chopped shallot (about 1 large shallot)
• 1/2 teaspoon freshly ground black pepper
• 3 1/4 cups fresh (or frozen, defrosted) baby peas, divided
• 1/2 teaspoon kosher salt
• 1 teaspoon granulated sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced fresh tarragon
• 1/2 teaspoon minced fresh parsley
• 1/4 cup Roasted Vegetable Broth or store-bough low-sodium vegetable broth
• Sandwich Toppings
• 4 hard-cooked egg whites, roughly chopped
• 1/4 cup crumbled goat cheese
• 1/4 cup pea shoots
• 1/4 cup Preserved Lemon Aioli

1. Heat the olive oil in a small frying pan set over medium-high heat until it ripples. Add the shallot and cook, stirring and shaking the pan, for 2 minutes, or until translucent. Set aside.
2. Preheat the oven to 350u0b0F. Prepare a rimmed baking sheet with a misting of nonstick vegetable oil spray. Set aside. Prepare a bowl of cold water and set aside, fairly close to the stovetop.
3. Rinse the peas in fine-mesh strainer under cold running water and swish with your fingers to remove any dirt. Remove and discard any peas that have sprouted. Set aside. Bring a large pot of salted water to a boil, add the peas and blanch for 2 to 3 minutes and then transfer them to the cold water in a fine-mesh strainer to shock them and stop the cooking. They should not be cooked through, and the green should be vibrant. When cooled, drain and reserve 1/4 cup of the peas.
4. In the bowl of a food processor, add the remaining peas, the salt, sugar, and lemon juice, and puree until the mixture is chunky and the peas are well broken up. This is a rustic pea puree, not a pea soup. You could actually chop this on a chopping board if you don't mind the time or mess.
5. Transfer the pea puree to a medium-sized mixing bowl and stir in 1/2 teaspoon tarragon and the parsley.
6. Gently fold the egg whites into the pea puree, and then set aside while you prepare the open-faced sandwich.
7. Slice the top section off the loaf of bread and reserve for bread crumbs or another use. Cut the remainder into 4 sections between 5 and 7 inches long.
8. Place the bread on the prepared baking sheet and bake for 3 to 4 minutes, just to warm and toast it slightly. Turn the bread over and toast for another 2 minutes. The edges brown lightly.
9. Place one-fourth of the pea mixture on each piece of bread, then top each with one-fourth of the aioli, followed by one-fourth of the crumbled cheese and the pea shoots. Garnish with the remaining 1/4 cup peas and the minced tarragon. Serve immediately.

pea, olive oil, shallot, freshly ground black pepper, fresh, kosher salt, sugar, lemon juice, tarragon, parsley, vegetable broth, sandwich, egg whites, goat cheese, pea shoots

Taken from food52.com/recipes/29783-open-face-sandwich-with-fresh-peas-and-tarragon (may not work)