INGREDIENTS
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2 slices sourdough (or gluten-free) bread
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2-3 slices of vegan provolone cheese (I used Daiya cheese slices)
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1/2 white peach, organic - washed, dried and thinly sliced
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dash of cayenne
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1/2 tsp maple syrup, grade B
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1-2 tsp vegan butter spread (or vegan mayo)
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*as needed: EVOO or vegan butter for pan