Best with Organic Classic Vinegar 

Vegan Beet & Grilled Peach Open Faced BLT

Prep Time: 15 min // Cook Time: 15 min Servings: 2-4

What to do

  1. Preheat your grill, grill pan, or cast iron skillet to medium-high.
  2. To the grill, add the peaches and grill for 3 minutes per side, or until grill marks appear. Meanwhile, grill the ciabatta bread and bacon: Place one half of the ciabatta cut side down on the grill and cook for 2 to 3 minutes or until lightly charred around the edges. Add the vegan bacon strips to the grill and cook for 2 to 3 minutes until heated through and lightly crisp on the edges.
  3. To assemble, spread the mayo over the grilled bread, lay over the lettuce, bacon slices, sliced heirloom and cherry tomatoes, beets, grilled peaches, and basil. Season the sandwich generously with flaky sea salt, dried chili pepper flakes, and lightly squeeze with fresh lemon. Slice into quarters and enjoy!

What you’ll Need

1 large ripe peach, quartered into 8 wedges

1 loaf ciabatta bread, halved lengthwise

4 to 6 slices vegan bacon

1/3 cup vegan mayo, of your choice

5 leaves romaine lettuce

2 ripe heirloom tomatoes, sliced

½ cup cherry tomatoes, halved

½ cup Love Beets Organic Mild Vinegar Beets, sliced

Handful of fresh basil leaves

Flaky sea salt, to taste

Dried chili pepper flakes, to taste

½ lemon, for squeezing