Tomato And Prosciutto Sandwiches With Pea Pesto

• 1 cup frozen peas, thawed
• 1/4 cup fresh mint leaves
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon kosher salt, divided
• 1 (8-ounce) French bread baguette, halved lengthwise
• 2 ounces thinly sliced prosciutto
• 1/2 cup very thinly sliced red onion
• 3 medium tomatoes, thinly sliced
• 2 ounces goat cheese, crumbled (about 1/2 cup)

1. Place peas, mint, 2 tablespoons water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor; process until smooth.
2. Hollow out bottom and top halves of bread, leaving a 3/4-inch-thick shell; reserve torn bread for another use. Cut bread halves in half crosswise. Spread pea mixture evenly over cut sides of bread; top evenly with prosciutto, onion, and tomatoes. Sprinkle with remaining 1/4 teaspoon pepper, remaining 1/8 teaspoon salt, and goat cheese.

frozen peas, fresh mint, water, extravirgin olive oil, freshly ground black pepper, kosher salt, bread baguette, very, tomatoes, goat cheese

Taken from www.myrecipes.com/recipe/tomato-prosciutto-sandwiches (may not work)