TUSCAN BALSMIC GRILLED PEACH SANDWICH
● 2-3 Peaches, ripe but firm
● 1 tablespoon balsamic vinegar
● 1 tablespoon olive oil
● Pinch of salt
● 200 grams silken tofu, drained
● 3 tablespoons olive oil
● 2 garlic cloves
● 1 tablespoon lemon juice
● 1 teaspoon salt, more to taste
● About 3⁄4 cup basil leaves
● Sourdough slices
● Olive oil
● Plant Provisions Tuscan Slices
● Vegan mozzarella cheese
Make your grilled peaches. Slice each peach into 12 segments and add them to a small bowl. Toss with balsamic vinegar, olive oil, and salt. Heat the grill, or grill pan to medium high and wipe down with a non-stick spray or oil dipped paper towel. Place the peach slices on the heated grill and cook each side for about minutes. Remove from the grill and allow to cool to room temperature.
Make your bail aioli. In a blender or using a stick blender, add all ingredients and blitz together until smooth. Taste and adjust for salt.
Build your sandwiches. Heat your cast iron pan over high heat and coat your sourdough slices with olive oil. Grill until crispy and toasted, about 45 seconds per side. Slather on basil aioli on one (or both - it's so good!) sides. Layer on your Plant Provisions Tuscan Slices, grilled peaches, and vegan mozzarella cheese and top with the other half of bread. Repeat to build your remaining sandwiches.