These vegetarian sandwiches from F&W’s Ben Mims feature avocado two ways—mashed and in a chunky salad. Both are tossed with a tangy chile-herb dressing. Slideshow: More Tea Party Dishes
In a small bowl, whisk the canola oil with the lime zest and juice, the 1 teaspoon of mint, 1/2 teaspoon of tarragon and the chile. Stir in the avocado, season with salt and pepper and let stand for 10 minutes.
Mash one-third of the marinated avocado on the bread. Stir the peas into the remaining avocado and spoon on top of the sandwiches. Garnish with finely chopped mint and tarragon.