This sandwich was just peachy (literally). I had it for dinner but could easily eat this for breakfast too + it’s really simple to make. Peaches are in season so stock up and eat them while you can. I love to snack on a beautiful, ripe peach but they’re also great to cook with! Just make sure you buy organic or pesticide-free since peaches are on the dirty dozen and contain some of the most pesticides. I purchase mine at my local farmer’s market and talk to the farmer’s directly- sometimes they aren’t a certified organic farm, however they do not use any pesticides.
Makes: 1 sandwich
What You’ll Need:
- 2 slices of whole grain or gluten-free bread (GF Optional)
- 1/4 wheel of Kite Hill White Adler vegan cheese (or another vegan white cheese such as Daiya mozarella or Dr. Cow)
- 1 ripe organic peach
- 4 fresh basil leaves (stems removed)
- 2 tsp earth balance buttery spread
To Make:
Spread one side of each slice of bread with earth balance butter spread and lay flat in your cold frying pan buttery-side down (no heat yet!) to build your sandwich. 
Slice small pieces of your vegan brie and gently spread them on one piece of bread. Thinly slice your peach and top the slices on top of the vegan brie on your sandwich. Add basil leaves and top your sandwich with your other slice of bread (butter side up!). 
Turn your burner on to medium heat and cook! You’ll cook this sandwich just like a grilled cheese… a few minutes on each side, flipping occasionally with a spatula to avoid burning. You’ll know it’s done when the crust is golden and the cheese is melted. Slice in half and serve! 
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