INGREDIENTS
2
slices bread (sourdough used)
2 tsp
vegan buttery spread - for outside of the bread
5
thin slices of tomato
1/4 cup
(handful) of fresh basil leaves
1 cup
pepperjack Daiya cheese shreds (vegan)
2
thin slices roasted red or yellow pepper
1/2 cup
baby spinach
black pepper
optional: onions, harissa, lemon juice, other veggies