Tomato & Proscuitto Sandwich with Pea Pesto



1 cup frozen peas, thawed

1/4 cup fresh mint leaves, stems removed

2 tablespoons water

1 tablespoon olive oil

1/2 teaspoon black pepper, divided

1/4 teaspoon kosher salt, divided

1 (8 ounce) baguette, halved lengthwise

2 ounces thinly sliced prosciutto (could substitute baked ham)

1/2 cup very thinly sliced red onion

3 medium tomatoes, thinly sliced

3 ounces provolone cheese (or cheese of your choice)


Place peas, mint, water, oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in the bowl of a food processor. Process until smooth.

Hollow out the bottom and top halves of bread, leaving a 3/4 inch think shell.

Spread pea mixture evenly over the cut sides of bread; evenly layer prosciutto, onion, tomatoes and cheese. Sprinkle with remaining salt and pepper.