Preheat the oven to 350 F (180 C, or gas mark 4), and line a small baking sheet with parchment paper.
In a mixing bowl, place the coconut flakes, maple syrup, liquid smoke, salt, onion powder, garlic powder, smoked paprika, and black pepper. Toss the mixture until everything is evenly coated
Spread it out in a single layer over the parchment paper.
Bake for 5 minutes, stir the bacon around, and bake for an additional 5 minutes, or until the coconut bacon is amber brown. If not using right away, store in a tightly sealed jar in the refrigerator for up to 3 weeks. Let it reach room temperature once you take it out to use it.
To make the sandwich:
Lay out the 8 pieces of bread, and spread roughly 2 teaspoons (9 g) of vegan mayo on one side of each slice.
Layer 2 leaves of lettuce, 2 slices of tomato, ¼ cup (40 g) peach slices, 3 tablespoons (4 g) Coconut Bacon, and a pinch of black pepper on 4 of the slices.
Then top with the remaining slices of bread.
Serve, or wrap up for your lunch box!
You can sub the vegan mayo for another sauce (I tried this using a little of my citrus cream sauce instead and it was incredible)